If you’re as obsessed with your Instant Pot as I am, today I have an amazing Instant Pot Spaghetti Squash recipe that is perfect for those nights when you are craving take-out but want to stick to your healthy eating goals!
Instant Pot Spaghetti Squash Recipe
I am obsessed with my Instant Pot – it’s made a huge difference for me in being balanced and getting nutritious meals on the table, despite our busy schedules. I use it for everything from dips to desserts, and I even cook whole chickens from frozen in it!
So, when Chef Nancy S Hughes reached out to me to see if I’d be interested in sharing her Ginger, Lime, and Edamame Spaghetti Squash recipe from her upcoming book, The Instant Pot Diabetes Cookbook: Simple Recipes for Healthy Home Cooking, I jumped at the chance!
This recipe is a great way to indulge your Asian take-out cravings while keeping the carb count low, skipping the crazy amounts of sodium, and ensuring that you get in those much-needed vegetable servings.
In addition to this delicious recipe, today I’m also sharing a give-away exclusively for Sugar, Spice and Glitter readers! If you’d like to win your own copy of Chef Nancy’s The Instant Pot Diabetes Cookbook, leave a comment below letting me know your favorite instant pot recipe!
If you’re looking for more spaghetti squash recipes, check out this Spaghetti Squash Pad Thai from The Soccer Mom Blog.
Or, for something to pair with this recipe, check out these Spicy Homemade Meatballs from Fit as a Mama Bear.
Another great Instant Pot recipe – Instant Pot Chicken Cacciatore from Lemon Blossoms!
We also posted Chef Nancy’s Pumpkin Bread Pudding with Apple Vanilla Sauce so be sure to check out that recipe on the blog, too!
Instant Pot Spaghetti Squash Ingredients
- 1 (3-lb) spaghetti squash
- 1 cup water
- 3 Tbsp reduced-sodium soy sauce
- 2 limes, divided
- 4 tsp sugar
- 1 Tbsp grated fresh ginger
- 1/8 tsp crushed pepper flakes
- 12 oz frozen shelled edamame
- 1 cup matchstick carrots
- 1/2 cup green onion (both green and white parts)
- 2 oz unsalted peanuts or slivered almonds, coarsely chopped
- 1/2 cup chopped fresh cilantro
Kitchen Tools You May Find Helpful
- Instant Pot
- Measuring cups and spoons
- Sharp kitchen knife
- Clean dish towels
- Citrus juicer
- Small bowl
How to Make Instant Pot Spaghetti Squash
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.
Grab your free printable for our instant pot spaghetti squash recipe:
This delicious Instant Pot vegetable recipe is a game-changer and ready to eat in less than 30 minutes!