Spaghetti Squash Cooking Instructions:
Slice squash in half length wise. Spoon out seeds and discard/compost. Set each 1/2 of the squash cut side down on a baking sheet and bake for 40 to 50 minutes at 400*F, until squash is fully cooked. Baking time will vary on the size of your spaghetti squash. I usually serve 1/2 of the squash with dinner, and save the remaining 1/2 to enjoy as hash browns for breakfast in the next few days. Refrigerate leftover squash until ready to cook into hash browns.
Or you can cook your spaghetti squash in an Instapot. Just slice it in half through the middle (not lengthwise) and cut off the bottom round edge of each 1/2. Spoon out the seeds and compost/discard the seeds. Set the halves inside the Instapot on the steamer plate, with the small open end of each one facing down, and add 1 cup water. Set the manual high pressure cook time to 13 minutes. After it beeps and is done steaming, you can then let it depressurize on it's own, or very carefully let the steam out, and then shred into a bowl after it is cool enough to handle.