Ingredients:

- 1 medium spaghetti squash

- 2 tablespoons olive oil

- 1 teaspoon garlic powder

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- Salt and pepper, to taste

- 1 cup water

Direction:

1. Start by preparing the spaghetti squash. Cut the squash in half lengthwise and remove the seeds with a spoon.

 

2. In a small bowl, mix together the olive oil, garlic powder, dried oregano, dried basil, and a pinch of salt and pepper.

 

3. Place the spaghetti squash halves in the Instant Pot with the cut side facing up.

 

4. Drizzle the seasoned olive oil mixture over the squash halves, making sure to coat the entire surface.

 

5. Pour 1 cup of water into the Instant Pot, around the squash halves.

 

6. Close the lid and make sure the pressure release valve is set to "Sealing".

 

7. Set the Instant Pot to manual high pressure for 7 minutes.

 

8. Once the cooking time is up, allow the pressure to release naturally for 5 minutes before carefully opening the lid.

 

9. Use a fork to shred the cooked squash into spaghetti-like strands.

 

10. Serve the spaghetti squash with your favorite sauce or toppings, or enjoy it as a simple and healthy side dish.