Cut the Spaghetti Squash in half, width wise, and remove the guts with a spoon. Place the halves in the InstantPot with one cup of water. Put on manual and set it for 8-12 minutes depending on the size of your squash. Set the pressure valve to seal.
While the squash is cooking let's saute the shallot and garlic. In a frying pan add the Olive Oil and heat on medium heat.
Chop the Shallot up and add to pan.
Add Garlic to pan.
Saute for 2-4 minutes.
Remove from heat.
Once the Spaghetti Squash is done release the pressure and remove. Place on baking sheet let cool for 10 minutes.
WIth a fork shred the spaghetti squash. Add the squash to the pan with the shallots and garlic. Add salt and pepper. Mix well and serve.
