Instant Pot Instructions:

1. Pour 1 ½ cups of water into the bottom of your Instant Pot. Place a trivet into the pot. Cut your squash in half (across the equator) and scoop out seeds. (I used a small paring knife* to cut mine). Place the two halves of the squash into the Instant Pot on top of the trivet. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. Use tongs to place the two halves of the squash on a cutting board.
3. Discard the water in the pot. Add chicken, orange juice concentrate, ground mustard, salt, brown sugar, turmeric, pepper and sour cream into the Instant Pot. Stir until combined. 
4. Use forks to shred the flesh of the squash. Add squash into the Instant Pot and stir to coat in the sauce. 
5. Transfer to a 8×8 inch baking dish. Sprinkle mozzarella on top. Bake at 350 for 20 minutes. Serve and enjoy.

Slow Cooker Instructions:

1. Cut your squash in half (across the equator) and scoop out seeds. (I used a small paring knife* to cut mine). Pour a cup of water in the bottom of the slow cooker. Place the spaghetti squash halves in the slow cooker on their side. Cover the slow cooker and cook on low for about 4 hours, or on high for 2-3 hours (depending on your slow cooker and how hot it cooks).
2. Use tongs to place the two halves of the squash on a cutting board.
3. Discard the water in the slow cooker. Add chicken, orange juice concentrate, ground mustard, salt, brown sugar, turmeric, pepper and sour cream into the crock. Stir until combined. 
4. Use forks to shred the flesh of the squash. Add squash into the crock and stir to coat in the sauce. 
5. Transfer to a 8×8 inch baking dish. Sprinkle mozzarella on top. Bake at 350 for 20 minutes. Serve and enjoy.