Spaghetti Squash Pad Thai

INSTRUCTIONS

1. Add 2 cups of water to the Instant Pot and place a trivet inside. Position the halved spaghetti squash, cut side up, on the trivet.
2. Pressure Cook on High for 9 minutes. Immediately release the pressure once done.
3. Carefully remove the squash with tongs, let it cool slightly, and use a fork to pull out the strands and place in a large mixing bowl. Strain any remaining liquid and set aside. Clean out the inner pot and return to the unit.
4. In a small bowl, mix the tamarind paste, brown sugar, and fish sauce until well combined. Set aside.
5. Toss the tofu cubes in cornstarch to coat evenly. Set the Instant Pot to Sauté on High/More for 30 minutes and add ¼ cup of oil.
6. Add the tofu and let it sauté undisturbed for 10 minutes. Flip the tofu and cook for another 6 minutes until golden and crispy. Remove from the pot and place in the spaghetti squash bowl.
7. Add the beaten eggs to the pot, stirring once set and breaking up the eggs into large chunks. Push to the side of the pot. Add the bean sprouts, shrimp, garlic chives, and peanuts. Sauté for 5 minutes until the shrimp are cooked through.
8. Add the prepared sauce to the pot and stir to coat all ingredients. Add all ingredients in the pot to the bowl with the spaghetti squash. Toss to combine and season additionally as needed.
9. Serve hot, with lime wedges and additional fish sauce on the side for extra flavor.