I cook it whole in my 6-quart pressure cooker for 25 minutes on manual high pressure with 1 cup of water (using the steamer basket). I manual release/quick release as soon as it is finished cooking. Once it is cool enough to handle I cut it in half crosswise and the seeds easily scoop out. I use a fork to gently shred the flesh of the squash into thin, translucent spaghetti-like strands
This method produces perfectly cooked strands (not mushy and not crunchy) that are perfect for topping with pesto, marinara sauce, bolognese, roasted red pepper sauce, roasted tomatoes and herbs, dairy-free Alfredo etc. - or even just extra virgin olive oil, fresh parsley, flaky salt and pepper