Spaghetti Squash Lasagna

Ingredients⁣
1 spaghetti squash⁣
1 cup water⁣
4 cups all-natural marinara sauce⁣
Nonstick cooking spray⁣
1 lb ground beef⁣
3 cups part-skim ricotta cheese⁣
1 cup shredded mozzarella cheese⁣
⁣
Directions⁣
1. Slice the spaghetti squash in half and then scoop out the seeds in the center.⁣
2. Place a trivet or steamer basket in the bottom of the Instant Pot and add a cup of water into the bottom. Arrange the cut squash halves on top of the trivet and secure the lid. Make sure the steam release valve in the lid is turned to the Sealing position.⁣
3. Use the manual button to set the pressure cooker to cook for 7 minutes.⁣
4. Preheat oven to 350⁣
5. Brown the ground beef⁣
6. When the timer goes off, carefully turn the steam release valve to Venting, to quickly release any remaining steam pressure. ⁣
7. Use a fork to check the squash to make sure it's cooked to your liking. If there is water collected in the center of your squash, drain it.⁣
8. Scrape spaghetti squash flesh into stringy noodles.⁣
9. Lightly coat 4-quart baking dish with spray. ⁣
10. Evenly layer half spaghetti squash, half marinara sauce, half the group beef and half ricotta cheese in baking dish. Repeat with second layer.⁣
11. Evenly top with mozzarella cheese. ⁣
12. Bake for 30 to 35 minutes, or until golden brown and bubbly.