Spaghetti Squash Chow Mein


  • 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
  • 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.
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