Pour 1 cup of water into the Instant Pot and place the metal trivet inside.

Use a small knife to poke several vent holes around the squash. No need to cut it open.

Set the whole squash on the trivet, lock the lid, and cook on Manual / High Pressure for 25 minutes.

Let the pressure naturally release for 10 minutes, then quick-release any remaining steam.

Remove the squash carefully (it will be hot), cut off the ends, then slice it open lengthwise.

Scoop out the seeds and discard.

Use a fork to pull the strands into “noodles.”

Season however you like or use it in your favorite pasta-style dishes.