With a paring knife, cut the spaghetti squash in half, crosswise. Tip: You’ll get longer strands of spaghetti squash if you cut it in half crosswise instead of lengthwise. 

With a large spoon, scoop out the seeds in the center of the squash and discard the gunk.

Place the steamer insert/trivet into your pressure cooker. Add 1 cup of water to the pot.

Place the squash halves on the steamer insert. I put them cut-side up, but it doesn’t really matter which way is up.

Place the lid on the pressure cooker and cook under high pressure for 7 minutes. On an Instant Pot, press the “Manual” button or "Pressure Cook" and hold the "+" or "-" button until the display changes to 7. (If you’re using a stove-top pressure cooker, you won’t have to worry about pressing all those fancy buttons. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 6 minutes.)

When the squash is finished cooking, release the valve at the top of the pressure cooker to rapidly lower the pressure.

Remove the lid from the pot and tip the squash halves to pour out the collected liquid. Check on the doneness by poking the squash with a fork. I like my spaghetti squash to be tender, but still toothsome—never squeaky. (If you like your squash more tender, cook under high pressure for an additional 1-3 minutes.)

Take the squash out of the pot and shred with a fork. Whee! Spaghetti (squash)!