This method is my favorite way. Start by preheating the oven to 400 degrees F.

Place the spaghetti squash cut side down on the prepared baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little firm.

The time will vary depending on the size of your squash. Remove from oven and flip the squash so that it's cut side up. Once it's cooled, use a fork to scrape and fluff the strands from the inside of the squash.

Cut the spaghetti squash the same way as the oven method and place in an Instant Pot. Use the manual button or pressure cook to set the pressure cooker to cook at high pressure for 7 minutes.

Once the time is up, turn the steam release valve to release any of the remaining steam pressure (careful because this can be very hot).

Once again, use a fork to separate the cooked strands into spaghetti-like pieces and remove them from the outer shell.

Start by poking holes all over the squash with a fork. This will prevent the squash from exploding in your microwave.

Add the squash to a microwave safe dish, and cook for 9-12 minutes. When you can easily poke through the skin with a knife, you know it's done.

Shred the inside of the squash with a fork and serve with favorite pasta sauce.