1 cup water
1 whole spaghetti squash (about 2 pounds), halved crosswise and seeded
2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
½ cup finely grated Parmesan cheese
½ cup chopped fresh parsley
Place the trivet in the Instant Pot, and add the water.
Put the halved spaghetti squash, cut sides up, on the trivet.
Close the lid, and turn the valve to the sealing position. Cook on high pressure for seven minutes.
When the cooking time is up, quick release the pressure. Remove the squash from the pot using oven mitts, and let stand until it's cool enough to handle.
Using a fork, shred the squash into strands.
Drain the water from the pot and wipe it dry, then heat it using the sauté function. Add the butter and olive oil and heat until the butter is melted.
Add the garlic, salt, pepper, and red pepper, if using. Cook, stirring, for about two minutes, until the garlic is softened, but not browned.
Turn the pot off, and add the shredded squash, cheese and parsley. Toss to coat the squash well and serve immediately.