Slice spaghetti squash in half crosswise (across the middle).
Scrape out strings and seeds with spoon.
Place trivet in Instant Pot and add 1 c. of water.
Place spaghetti squash in IP, cut side up. Season with salt and pepper.
Close and lock lid, press "Manual" and press/hold the "-" button until the number 7 is displayed.
When it's done cooking, do a quick release by opening the valve.
Tip squash to remove water, and use a fork to pull the meat out.