Slice the squash lengthwise, scoop out the seeds and discard. Rub a little olive oil, sea salt, and pepper over the meat of the squash and lay the squash cut-side down on a parchment-covered baking sheet. Roast at 400F for 45-50 minutes (or until a knife can pierce through the skin with ease).
Take a knife and pierce the squash multiple times to allow for venting. If you are using a cut up squash, you can skip this step. Microwave the squash on a plate for 3-4 minutes. Flip the squash over and microwave for another 3-4 minutes. Let it sit for a few minutes to cool before cutting into it. Removes the seeds and enjoy.
Take a sharp knife and stab the squash in multiple places to create little vents to allow steam to escape. This is important! Place the whole squash at the bottom of your slow cooker. Cover with a lid. Cook on high for 3-4 hours or low for 6-7 hours. Let the squash cool before you cut it open to remove the seeds. Be careful with your grip, as the squash skin will be soft.
Slice your spaghetti squash lengthwise with a sharp knife. Scoop out the sides and discard. Rub the squash with a little olive oil, salt, and, pepper. Place the squash on a 9×13 pan, cut side down. Add 1 cup of water. Bake for 35-45 minutes at 400F. It will be ready when you can effortlessly pierce through the skin with a knife or a fork.
Prepare the pressure cooker by adding an Instant Pot trivet to the bottom and adding 1 cup of water. Prick the whole squash multiple times to allow venting for steam. Place the squash in the Instant Pot. Seal the pressure cooker and cook on manual high pressure for 6-8 minutes. Do a quick release to relieve the pressure. Unseal the pressure cooker and let the spaghetti squash cool.