1. Microwave the spaghetti squash for a couple of minutes to soften up the skin
2. Cut the spaghetti squash into two separate portions and scoop out the seeds with a spoon
3. Place the spaghetti squash elevated inside the instant pot, also pour in 1 cup of water to help it cook.
4. Set the instant pot to cook for 7 minutes on high pressure. When the timer goes off, release the pressure immediately, and take out the squash with a mitten.
5. Allow the spaghetti squash to cool, then work out the strands into a dish with a fork. Set that aside and prepare the sauce
6. Heat some olive oil in a pan on low heat
7. Add some chopped garlic and shallots and cook for 1 minute until they become translucent
8. Add some parsley and 1 tablespoon of butter, and cook until the butter melts. Turn off the heat and mix in some shredded parmesan cheese.
9. Add your spaghetti squash into the pan and mix properly with a tong.
10. Transfer to serving dishes, season with salt and pepper, and also add some shredded parmesan cheese as a topping.

Spaghetti squash tastes a lot better when it’s eaten with a sauce. This garlic-cheese sauce is sure to add plenty of flavors to your tender spaghetti squash dish, make sure you try it out if you need something fast for dinner, it’s really simple and fast to make. If you would love to see other recipes ideas, check out this video recipe.