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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 low-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 30 minutes!
20 min prep time
17 min cook time
6servings
About 1 1/2 cups
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Step-By-Step Instructions:
- 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.
- 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.
- 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.
- When the valve drops, carefully remove the lid. Remove the squash halves and place on a cutting board. Remove the trivet.
- 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.
- 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.
- 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
-
Serving Size
About 1 1/2 cups
- Amount per serving Calories 180
-
Total Fat
8g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 320mg
-
Total Carbohydrate
21g
- Dietary Fiber 6g
- Total Sugars 9g
- Added Sugars 0g
- Protein 10g
- Potassium 820mg
- Phosphorous 160mg
Ingredients
spaghetti squash
1 (about 3 lbs)
water
1 cup
lower sodium soy sauce
3 tbsp
limes
2
sugar
4 tsp
grated fresh ginger
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
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