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Instant Pot Asian Spaghetti Squash
20 min prep time
17 min cook time
6servings
Recipe by
Nancy Hughes
Source
The Instant Pot Diabetes Cookbook
Photo by
Renee Comet
How to Make Instant Pot Asian Spaghetti Squash
Spaghetti squash is a great lower-carb alternative to grain-based noodles, especially in Asian dishes where it's light texture is similar to glass or rice noodles. Ginger, lime, and edamame create a light and refreshing flavor in this dish that can be enjoyed hot or cold as leftovers the next day.
Spaghetti squash can take a long time to cook in the oven, but the Instant Pot cooks the squash in a fraction of the time. Prepare the vegetables while the squash cooks, and this recipe can go from pantry to plate in just about 40 minutes!
20 min prep time
17 min cook time
6servings
About 1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
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Pierce the squash over the entire surface with the tip of a sharp knife. Place in the microwave and set on high for 2 minutes. Using 2 dish towels or pot holders, carefully remove the squash from the microwave (it will be hot). Cut the squash in half crosswise, not lengthwise. Scrape out the seeds and connecting strands with a spoon.
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Place the water and a trivet in the Instant Pot. Place the 2 squash halves on the trivet. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
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Use a quick pressure release. Meanwhile, combine the soy sauce, juice of 1 of the limes, sugar, ginger, and crushed pepper flakes in a small bowl. Whisk until well blended and set aside.
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When the valve drops, carefully remove the lid. Remove the squash halves and place on a cutting board. Remove the trivet.
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Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the edamame to the water, bring to a boil, and boil for 2 minutes. Drain well.
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To create long spaghetti squash strands, run a fork around the outer edges of the squash to release the strands, rather than “raking through” the strands.
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Place the squash in a large serving bowl or divide among 6 individual bowls. Top the squash evenly with the edamame, carrots, and green onion, spoon the soy sauce mixture evenly over all, and sprinkle with the nuts and cilantro. Do not stir. Cut the remaining lime into 6 wedges and serve with the squash to squeeze over all.
Nutrition facts
6 Servings
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Serving Size
About 1 1/2 cups
- Amount per serving Calories 200
- % Daily value*
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Total Fat
9g
12%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 340mg 15%
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Total Carbohydrate
23g
8%
- Dietary Fiber 7g 25%
- Total Sugars 10g
- Added Sugars 3g 6%
- Protein 11g
- Potassium 630mg 13%
Ingredients
spaghetti squash (about 3 pounds)
1 squash
water
1 cup
lower sodium soy sauce
3 tbsp
fresh lime juice
2 tbsp
sugar
4 tsp
fresh ginger (grated)
1 tbsp
crushed red pepper flakes
1/8 tsp
frozen shelled edamame
12 oz
matchstick carrots
1 cup
chopped green onion
1/2 cup
unsalted peanuts or slivered almonds (chopped)
2 oz
chopped fresh cilantro
1/2 cup
lime (cut into 6 wedges)
1 med
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