The Case of the 6 Minute Squash

From the kitchen of Dr. Q

Typically when something is super trendy you can find me running in the opposite direction. This is especially so with the current ‘magical’ Instant Pot craze – I mean, an 8-minute chicken? There’s no way.
 
So when a good friend forced one on me (she had an extra and likes to see me squirm), I thought it might be a great chance to prove the masses wrong – especially after finding a recipe for a 6 minute spaghetti squash. There’s no way it wouldn’t turn out uncooked or soggy, right? Right. No way.
 
After reading the user instructions and putting the contraption together I tried it out:

1. Wash and dry a medium-sized spaghetti squash
2. Cut it lengthwise and scoop out seeds with a large spoon
3. Pour 1 cup of water into the Instapot
4. Place both spaghetti squash in the Instant Pot, cut sides up
5. Drizzle squash with olive oil, and sprinkle with salt and pepper to taste
6. *optional* spread ____ garlic along the inside of squash
7. Close and seal the lid
8. Click the manual button (high pressure), and set the timer for 6 minutes
9. When timer is done open the Instapot with a quick release
10. Use a fork to shred the cooked squash so it resembles spaghetti, and enjoy

Moral of the story:
It was delicious – perfectly cooked. (I will never admit I was wrong and no one can make me. ;) )