Score spaghetti squash all the way around, place in Instant Pot on the cooking rack, with 2 cups water. Cook on high pressure for 15-18 minutes (depending on size).

Combine all pesto ingredients into the food processor and chop until smooth.

Brown Italian Chicken Sausage for 4 minutes in the pan and then add onion, mushrooms, garlic powder, salt and pepper and continue to saute for 5 minutes. Add tomatoes last and saute for 2 minutes.

Once Instant Pot is done, release the valve and remove the spaghetti squash using hot pads, be very careful, it will be hot.

Cut spaghetti squash in half (around the equator) and let cool for 10 minutes.

Once squash is cool enough to touch (or using hot pads) scoop the seeds out and throw them away. Then scrape the "meat" of the squash out with a fork. This will create the spaghetti-like strands.

Serve the spaghetti squash on the bottom, then chicken and veggies, and add pesto. Enjoy!!