Ginger, Lime, and Edamame Spaghetti Squash

By: The Instant Pot Diabetes Cookbook

Ginger, Lime, and Edamame Spaghetti Squash
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Diabetes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon 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, prep 20 min, pressure cook, pressure cooker recipes, reduced-sodium soy sauce, spaghetti squash, sugar, unsalted peanuts, water

prep icon Prep Time
20 min
cook icon Cook Time
17 min

serving icon 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.
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