Instant Pot Instructions

1. Set a trivet into the Instant Pot, then add broth/water. 
2. Use a serrated knife or Chef’s knife to cut the squash in half horizontally. Place squash cut side down on trivet. Note If your squash is too large for both pieces to sit cut side down, turn them on their sides. Don’t overlap or stack them. 
3. Close lid and pressure cook on high for 17-18 minutes, then perform a quick release.
4. Use hot pads to carefully remove squash from Instant Pot. One half at a time, scoop and discard the seeds, then scoop out the insides into a large pot or serving bowl. Toss with salt and pepper and serve as desired. (suggestions in notes below)

Oven Instructions

1. Cut squash in half horizontally, then scoop and discard seeds.
2. Place squash cut side down in a baking pan and add in 1/2 cup water or broth. 
3. Bake at 400°F. for 30 minutes.