Cook spaghetti squash using your favorite method.
Roast: My favorite is slicing in half across the shorter axis (I’m new to this and it makes chopping it in half a breeze, while keeping the strands longer.) Remove seeds. Spray with olive spray, season liberally with kosher salt and pepper. Roast face down on parchment or foil at 425 for about 40 minutes or until tender, but still “al dente.” Use a fork to remove strands.
Instant Pot: Place your steam basket or trivet in the bottom of your IP and add 1 cup water. Cut your squash in half across the short axis, remove seeds, and place cut side up. Cook high pressure for 6 minutes. When it’s done, release steam immediately and open as soon as it will allow to avoid mushy squash! Use a fork to remove strands.
Microwave: When I’m really feeling rushed or lazy: Poke the squash in several places with a fork or knife, microwave for 7-10 minute, rotating and checking halfway through, and every couple of minutes after. If you’re not careful and there’s too much pressure inside, it can explode! So be careful if you use this method. When it’s done, hold with a hot pad while cutting in half. Scoop out seeds and shred the squash with a fork.