SLOW COOKER

1. In a large skillet, add ground meat and cook over medium-high heat until browned, crumbling the meat as it cooks. Drain the grease add the ground meat to the slow cooker.
2. Add the tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder. Stir to mix well.
3. Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole side down.
4. Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
5. Carefully remove the spaghetti squash from the slow cooker, it will be hot.
6. To serve – using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the slow cooker until well combined with the meat and tomatoes.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil and ground meat. Cook 5-7 minutes until the ground meat is browned. Crumble the ground meat as it cooks. Drain excess grease from the pressure cooker if needed.
2. Turn off the pressure cooker. Pour in the broth & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in the tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder.
4. Place the trivet in the base of the pressure cooker.  Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash on top of the trivet, hole side up or down.
5. Close lid and seal valve. Set high pressure and cook for 7 minutes. 
6. When cooking  time is complete, quick release the pressure. If the squash is tender to the touch, it’s done. If this is the case, cook an additional 2 minutes.
7. Carefully remove the spaghetti squash (it will be hot) from the Instant Pot and let cool.
8. To serve – using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the Instant Pot until well combined with the meat and tomatoes.