Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Place the squash halves cut side down on a parchment lined baking sheet. Place in the oven to bake for 30 minutes, or until the squash has a little give when poked with a finger.
NOTE: You can prepare your spaghetti squash in your Instant Pot using these instructions if desired. We just prefer to cook it in the oven so the squash and meatballs are ready at about the same time and we don't have to worry about keeping the squash warm.
For the meatballs and sauce:
While she squash is cooking, add all of the meatball ingredients to a large bowl. Gently mix everything with your hands until the mixture is evenly distributed.
Form the mixture into medium sized meatballs and place them in the instant pot. Chop onion and garlic and place over the meatballs. Pour the marinara and diced tomatoes over everything.
Secure the lid of the Instant Pot and close the pressure valve. Press the “Manual” button or "Pressure Cook" and cook on high pressure for 7 minutes.
Allow the pressure to naturally release for 15 minutes and then quick release any remaining pressure.
When safe to do so, remove the lid and mix the meatballs and sauce around. Taste the sauce and season with any additional salt, pepper or herbs as desired.
When the squash is cooked and safe to handle, shred it with a fork into "noodles".
Serve the meatballs and sauce over a bed of spaghetti squash noodles.
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