Ginger, Lime, and Edamame Spaghetti Squash

Are you new to spaghetti squash? There are a few things to know: how to cut it in half, not to cook it too long, and how to get nice long strands. This recipe will teach you. It’s all about the technique and the timing! Because of its light texture, spaghetti squash works particularly well in Asian dishes.

Cuisine

American, Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Diabetes

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, american, chopped fresh cilantro, contributed, cook 17 min, crushed pepper flakes, diabetes, dinner, easy, frozen shelled edamame, grated fresh ginger, green onion, instant pot healthy recipes, instant pot recipes, instant pot spaghetti squash, instant pot squash, instant pot squash recipe, limes, main course, matchstick carrots, modern, Nancy S. Hughes, prep 20 min, pressure cook, pressure cooker recipes, reduced-sodium soy sauce, spaghetti squash, sugar, unsalted peanuts, water

Prep Time

20 min

Cook Time

17 min

Servings

6 servings

Ingredients

1 spaghetti squash
1 cup Water
3 tbsp reduced-sodium soy sauce
2 limes
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
2 oz unsalted peanuts
1/2 cup chopped fresh cilantro

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 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.

Notes

NUTRITION FACTS
Choices/Exchanges: 1/2 Starch, 2 Nonstarchy Vegetable, 1 Lean Protein, 1 Fat
Calories: 180; Calories from Fat: 70; Total Fat: 8.0 g; Saturated Fat: 0.7 g; Trans Fat: 0.0 g; Cholesterol: 0 mg; Sodium: 320 mg; Potassium: 820 mg; Total Carbohydrate: 21 g; Dietary Fiber: 6 g; Sugars: 9 g; Protein: 10 g; Phosphorus: 160 mg

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