Using a paring knife, pierce squash several times all over, to allow for steam to release.

Put the steam rack inside the Instant Pot, and place the squash on top. Add water and cook on high pressure for 15 minutes.

Release the pressure carefully, using quick release; remove the squash by picking up the steam rack.

Preheat oven to broil setting. Slice squash in half, lengthwise. Remove the seeds and discard. Gently pull back squash with a fork, and place strands into a mixing bowl.

Add olive oil, salt, pepper, oregano, garlic powder and 2 ounces of shredded mozzarella cheese. Stir to evenly coat.

Place the empty squash onto a baking sheet and fill back up with squash strands. Sprinkle with remaining mozzarella and Parmesan and broil until cheese has melted and become slightly browned. While cooling, assemble salad.

Remove pit from peaches, dice. Toss in a bowl with spinach and blueberries. Toss with your favorite dressing.

Serve squash with salad and a roll.