Cook the squash following the steps for Instant Pot Spaghetti Squash. After it is cooked, scoop it out and place the meat of the squash in a strainer and allow it to cool to room temp. It is very important that you strain it or you will have a watery salad.

Depending on the size of your cooker, you may have to cook one squash at a time.

Then dump the squash into a large mixing bowl. Using a large spoon you can chop/mashup and of the large pieces.

Next add in your mayonnaise, mustard, relish, salt, pepper, and eggs. Give it a good mix until it is fully blended.

Then stir in the chopped cucumbers. Cover the bowl and place in the fridge to chill before serving.