Instant Pot Asian Spaghetti Squash

Instant Pot Asian Spaghetti Squash
Source: The Instant Pot Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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!

Find more diabetes-friendly Instant Pot recipes here.

  • Prep time
    20 min
  • Cook time
    17 min
  • Servings
    6 Servings
  • Serving size
    About 1 1/2 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    About 1 1/2 cups
  • Amount per serving Calories 180

  • Total Fat 8g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 320mg
  • Total Carbohydrate 21g
    • Dietary Fiber 6g
    • Total Sugars 9g
  • Protein 10g
  • Potassium 820mg
  • Phosphorus 160mg

Choices/Exchanges: 1/2 Starch, 2 Nonstarchy vegetable, 1 Lean protein, 1 Fat

Ingredients

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
Directions

Directions

  1. 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.

  2. 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.

  3. 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.

  4. When the valve drops, carefully remove the lid. Remove the squash halves and place on a cutting board. Remove the trivet.

  5. 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.

  6. 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.

  7. 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.

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