Spaghetti Squash Chow Mein

By: Chop Secrets

Spaghetti Squash Chow Mein
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Low Carb, Low Fat, Low Sodium
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, bean sprouts, brown sugar, contributed, cook 25 min, dairy free, dinner, easy, garlic, low carb, low fat, low sodium, minced fresh ginger, modern, oil, oyster sauce, prep 5 min, pressure cook, red bell pepper, rice wine, sauté, scallions, shredded carrots, snow peas, soy sauce, spaghetti squash, sriracha, water

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine
  • 2 tsp brown sugar
  • 1 tbsp sriracha
  • 1 small spaghetti squash
  • 1 cup Water
  • 1 tbsp oil
  • 1 clove garlic
  • 2 tsp minced fresh ginger
  • 6 scallions
  • 1 cup shredded carrots
  • 1 red bell pepper
  • 1 cup snow peas
  • 1 cup bean sprouts
Instructions
  • Slice the spaghetti squash in half on the “equator” and scrape out seeds.
  • Pour 1 cup of water in the Instant Pot and insert the steam rack.
  • Arrange the two squash halves, cut side down, into the pot, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes for “al dente” squash or 10 minutes for softer squash.
  • Meanwhile, mix together Sauce Mixture ingredients in a small bowl.
  • 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.
  • Turn the pot off by selecting CANCEL, then add oil to the pot and select the SAUTE function.
  • When oil gets hot, add garlic, ginger and chopped white parts of the scallions to the pot and saute 2 minutes.
  • Add carrots, bell pepper and snow peas. Saute until tender, 3-5 minutes.
  • 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.
Notes
  • *The MANUAL and PRESSURE COOK buttons are interchangeable.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.