In pressure cooker, steam ½ spaghetti squash for 15 minutes. It should still be slightly crisp when you take it out as it will absorb some of the olive oil and seasonings (and not turn to mush) better this way.
While it is cooking, mix together all other items in a large bowl. Once squash is cooked, allow it to cool enough to handle and scrape it out with a fork. Mix all together and add additional olive oil as needed. Allow to meld in the fridge for a couple hours.
You can easily mix this recipe around with other meats, other veggies, other seasoning, other spices, but it is a great base as we head into summer and start attending picnics and backyard barbeques.