Start by cooking the squash. Slice squash in half along the center. Scoop out seeds. Place trivet in Instant Pot, then fill with 1 cup of water. Place ½ squash in cut side down. For ready to eat leftover squash, I recommend cooking bout slices. Secure lid, set vent to sealing. Set Instant Pot to MANUAL, and set timer to 7 minutes. Release pressure immediately when timer goes off. Carefully remove lid and remove each half of squash with tongs. Set aside.
Cut ⅛ onion and about 8 stalks of asparagus.
Make beef stuffing. Add remaining tablespoon of olive oil to hot skillet. Add cut onion, sliced asparagus, salt and ½ T Italian seasoning to skillet. Cook until onions are translucent, about 5 minutes. Add ground beef, cook until beef is no longer pink, about 5-10 minutes. Add pre-cooked rice, and cook until rice is warmed, about 3 minutes.
Place squash half on plate, cut side up, fill with beef mixture. Top with freshly grated parmesan cheese if desired. Enjoy.