Cut the spaghetti squash in half and remove the seeds with a spoon. For the Instant Pot, I like to cut it side to side rather than length-wise so it fits in the pot better. If cooking in the oven, cut lengthwise to allow more surface area exposed to the heat.
Cook the spaghetti squash in the Instant Pot for 4-6 minutes depending on the size of your squash. For smaller squash, try 4 minutes. **See recipe notes for oven method**
While the squash is cooking, heat a skillet over medium high heat. If using a non-stick skillet no oil is needed, otherwise add 1/2 tbsp of oil.
Add the ground beef to the skillet and cook about 8 minutes or until no pink remains, while using your spatula to break up the beef into small pieces.
Drain the beef to remove excess fat or liquid if desired and add back to the pan.
Add in the tomato sauce and coconut aminos, stir, and continue to cook for another 2 minutes. Taste and add salt & pepper if desired.
Slice the basil by stacking leaves on top of each other, roll them up, then slice.
Add half of the basil to the skillet, stir, and remove from heat.
When the spaghetti squash is done cooking, remove from the Instant Pot and allow to cool. Using a fork, shred the squash into spaghetti-like noodles. Salt and pepper the spaghetti squash.
To serve, place a serving of the spaghetti squash in a bowl. Top with the tomato sauce and beef mixture. Garnish with basil. Enjoy!