Prepare IP Spaghetti Squash
1Prepare spaghetti squash. Using a sharp knife, cut squash in half, the shorter width of the squash. Scoop out seeds and discard.
2Season with salt & pepper. Add 1 cup of water to the bottom of your Instant Pot. Put squash on steamer or trivet attachment. You need a smaller squash to fit both sides into the IP.
3Set to Manual, High Pressure, 8 min, quick release. Remove squash and let cool before attempting to get the strands.
Make the Sauce
1While squash is cooling, prepare your sauce. Turn off IP. Take the IP bowl out (it might still be hot, use caution!) and drain the water. Turn IP back on and and reset to Saute mode, high heat.
2Add mirepoix and garlic and saute for 3-4 minutes. Add ground turkey and break into small pieces until nearly browned, about 4 min. If your mirepoix is frozen, the water will help scrape the brown bits off of the pot.
3Turn Off Instant Pot. Add diced tomatoes, garlic powder, onion powder, bay leaf, salt, pepper, and basil.
4Set Instant Pot to Manual, 5 min, High Pressure. Natural or quick release.
5Now that your squash is cool enough to handle, use a fork to scrape out the inside of the squash into spaghetti like strands. Serve with sauce!
I used natural release and let it stay warm until I was ready to eat, but quick release is fine if you're in a hurry.