Squash is done when it slightly gives and can be pierced with a fork, but is not mushy. Mushy squash still tastes good, but it won’t have the defined spaghetti strands that are so unique. It will continue to cook a bit as it cools.
Close the lid, and set the vent to seal. Set the Instant Pot to Manual - 8 minutes* and allow to come to pressure. Naturally let the pressure come down for 5 minutes after it is done cooking, and then use quick release to release the rest of the pressure. Set squash aside to cool until comfortable to touch (15 minutes) before using a fork to scrape out the spaghetti strands.
Finally, if your squash is barely cooked at all, you probably need to replace the silicone ring around the lid. I replace mine about once a month when I’m using the Instant Pot on a daily basis.
This modern gadget can save oodles of time in the kitchen, but it does take some patience to get it to work how we want it to.[/timer]
Open lid and turn off slow cooker and allow squash to cool until comfortable to touch (15 minutes) before using a fork to scrape out the spaghetti strands.
Preheat oven to 400* F.
Optionally, brush squash ends (cut side) with olive oil, melted butter, or coconut oil. Place cut-side down in a casserole dish or baking sheet *with sides* to contain juices. Add 1 cup of water.
Place squash in the oven (it’s okay if it hasn’t completely preheated yet) and bake for 45 minutes.
Remove from the oven and allow squash to cool until comfortable to touch (15 minutes) before using a fork to scrape out the spaghetti strands.
** If you’re in a time crunch you can put the whole squash in the slow cooker or oven, with the 1 cup of water. as described below in the oven and slow cooker directions The soft warm squash will be slightly more difficult to work with at the end, but it’s really not much harder to remove the pulp gently after cooking. I do this sometimes when I know I need to get dinner started, but I have something else competing for my attention.