How to cook spaghetti squash in the Instant Pot: Halve the spaghetti squash crosswise and scoop out the seeds and guts.  Place spaghetti squash in the steamer basket or rack of your pressure cooker along with 1 cup of water beneath the steamer basket. Close the lid, turn the valve to sealed and manual cook on high pressure for 15 minutes.

When the squash is finished in your pressure cooker press OFF and manual release. Safely remove the lid to allow the squash to cool before handling. Use a fork to gently shred each half of the squash until thin translucent spaghetti-like strands appear. The spaghetti strands should easily come apart with a fork.  If they do not or if the strands are hard then you can cook in the Instant Pot with a bit more water for another 3-5 minutes.  The cook time will vary based on the size of your spaghetti squash.

When you cut the spaghetti squash crosswise as opposed to lengthwise, it yields longer spaghetti-like strands.

Other add-in ideas: fresh basil, sautéed mushrooms, hemp seeds for added protein.

This recipe was tested in a 6-quart Instant Pot. 

Prep time does not include time to make the vegan cashew cream or cook the spaghetti squash.  I usually do this ahead of time as part of my weekly meal prep so that this dish comes together quickly.