• Preheat oven to 350 F. Half the squash and scoop out the seeds.
• Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes until tender.
• When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.

Spaghetti Squash Instant Pot Method:

• With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds.
• Pour 1 cup of water into your Instant Pot. Add a trivet and place the 2 spaghetti squash halves on the trivet. Orientation doesn’t matter too much, but I always do cut side up.
• Close the lid and turn the valve to sealing. Select the ‘Manual’ setting and adjust to 10 minutes.
• Once the pressure cook cycle has finished, turn the valve to venting to quick release the pressure.
• Open the lid and pour out any liquid that may have collected inside the spaghetti squash halves. Test a few strands for doneness. You can always add a few more minutes for softer texture.
• Let the squash cool until comfortable to handle. Use a fork to loosen and scrape out the spaghetti squash noodles.

Peanut Sauce:

• Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly.
• Take off heat once thickened.
• Heat a skillet over medium heat. Add minced garlic, chopped parsley and ¼ cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
• Plate and garnish with a little more crushed peanuts and chopped parsley. Optionally, serve with veggies of choice. I used bean sprouts, sliced bell pepper and carrots. Drizzle with more peanut sauce as desired.