Cooking the Squash

• Using a sharp knife, cut the spaghetti squash in half lengthwise; be careful while cutting the squash, as it can be hard and slippery. Then, using a sharp-edged spoon or a fork, carefully scrape out the seeds and stringy flesh (see Variations)
• Place the inner pot in the Instant Pot and add the water. Place the trivet in the inner pot and place both of the cleaned squash halves on top of it.
• Close the Instant Pot’s lid and turn the steam-release valve to the sealing position.
• Press the Manual/Pressure Cook button and set the timer for 7 minutes at high pressure (see FAQs & Notes).
• When the cooking is complete, allow the pressure to release naturally—which will take 12 to 15 minutes—and then open the lid.
• Press the Cancel button to turn off the Instant Pot.
• Using oven mitts or a pair of tongs, take the cooked squash halves out of the inner pot. Let them cool until they are easy to handle.
• When the squash is cool enough to handle, use a fork to carefully scrape and separate the strands of the squash and transfer them to a medium bowl.
• If desired, you can save the shells to use as serving vessels.

Stir-frying the Cooked Squash

• Heat a sauté pan over medium heat.
• Add the ghee and allow it to melt.
• Add the cumin seeds and the sliced green chilies, if using. Let them sizzle for about 30 seconds and then add the prepared squash.
• Add the peanuts and season with salt.
• Stir to combine everything well.
• Simmer covered for 5 minutes, allowing the flavors to meld.
• Uncover and take the pan off the heat.
• Squeeze the juice of the lime or lemon over the squash mixture, if using.
• Garnish with coconut and cilantro.
• Transfer the prepared squash to the reserved squash shells (if using) or serve warm in individual bowls or plates.