Instant Pot Spaghetti Squash Chow Mein

Entree

Once again the Instant Pot (get yours here: https://amzn.to/2QmSPR1) has made healthy eating quick and simple. Spaghetti squash cooks in only 7 minutes and then gets tossed with savory sauce and crunchy veggies for this new family staple.

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Transform squash into tender tangles of noodles–no spiralizers or special gadgets required. Just cook the squash as directed, then gently scrape out the strands with a fork. Amazing!

This recipe is on the table in only 30 minutes, plus it’s easy AND low carb. What more could you ask for? How about nutrition! Spaghetti squash is full of fiber, vitamin C, manganese and vitamin B6. And at only 42 calories per cup of cooked squash, you can feel free to indulge!

Pro Tip: Cutting the squash crosswise or “on the equator” makes for longer squash strands, while cutting lengthwise makes shorter strands.

This recipe is on the table in only 30 minutes, plus it’s easy AND low carb.


Ingredients:

  • 1 small spaghetti squash, about 3 lbs
  • 1 cup water

 

Sauce Mixture:

  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine (or dry sherry)
  • 2 tsp brown sugar (or honey)
  • 1 tbsp Sriracha (optional)

 

  • 1 tbsp oil
  • 1 clove garlic, minced
  • 2 tsp minced fresh ginger
  • 6 scallions, white parts chopped, green parts cut into 1-inch pieces
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced into strips
  • 1 cup snow peas (or sugar snap peas), trimmed and halves
  • 1 cup bean sprouts (optional)

Instructions:

  1. Slice the spaghetti squash in half on the “equator” and scrape out seeds.
  2. Pour one cup of water in the Instant Pot and insert the steam rack.
  3. Arrange the two squash halves, cut side down, into the pot, then secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes for “al dente” squash or 10 minutes for softer squash.
  5. Meanwhile, mix together Sauce Mixture ingredients in a small bowl.
  6. When the time is up, quick-release the pressure. Carefully remove the squash halves from the pot and use a fork to scrape out the flesh to create long strands. Set aside. Remove trivet and discard water.
  7. Turn the pot off by selecting CANCEL, then add oil to the pot and select the SAUTE function.
  8. When oil gets hot, add garlic, ginger and chopped white parts of the scallions to the pot and saute 2 minutes.
  9. Add carrots, bell pepper and snow peas. Saute until tender, 3-5 minutes.
  10. Add green parts of the scallions and bean sprouts (optional) and stir. Fold in squash and sauce and toss to coat, then cook 1-2 minutes more until heated through. Serve hot.

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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