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Salsa Chicken
Spaghetti Squash Peanut Noodles
| By : |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
4-5 servings
|
Ingredients
- 1 medium spaghetti squash
- olive oil as needed
- salt to taste
- 1 clove garlic minced
- 1/4 cup parsley or cilantro leaves, chopped
- 2 tablespoons crushed peanuts
Peanut Sauce:
- 14.5 ounces coconut milk
1 can - 2/3 cup natural unsweetened peanut butter
- 1/4 cup coconut sugar
- 1/4 cup Water
- 2 tablespoons soy sauce Tamari to make gluten-free or fish sauce for non-vegans
- 2 tablespoons White vinegar or apple cider vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons red curry paste
Ingredients
Peanut Sauce:
|
Instructions
- With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds.
- Pour
1 cup of water into your Instant Pot. Add a trivet and place the 2 spaghetti squash halves on the trivet. Orientation doesn't matter too much, but I always do cut side up. - Close the lid and turn the valve to sealing. Select the 'Manual' setting and adjust to 10 minutes.
- Once the pressure cook cycle has finished, turn the valve to venting to quick release the pressure.
- Open the lid and pour out any liquid that may have collected inside the spaghetti squash halves. Test a few strands for doneness. You can always add a few more minutes for softer texture.
- Let the squash cool until comfortable to handle. Use a fork to loosen and scrape out the spaghetti squash noodles.
Peanut Sauce:
- Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly.
- Take off heat once thickened.
- Heat a skillet over medium heat. Add minced garlic, chopped parsley and
1/4 cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes). - Plate and garnish with a little more crushed peanuts and chopped parsley. Optionally, serve with veggies of choice. I used bean sprouts, sliced bell pepper and carrots. Drizzle with more peanut sauce as desired.
Regina Braun is a mother, recipe developer, blogger, and mother. She has a passion for traveling stemming from her multi-national upbringing and for making food that is not only delicious, but also nutritious from whole food ingredients. She is the author of her Ebook Coconut Flour Muffins, Pancakes and Mug Cakes and is constantly updating her blog with new recipes at leelalicious.com
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The sauce is really what makes this dish! Plus I’ve never had a spaghetti squash come out so tender in such a quick time.
This was absolutely delicious! One of the beat peanut sauces I’ve ever tasted. Plus, this was my first time trying/making a spagetti squash and it turned out beautifully. I will definitely make this dish again!
First recipe I made with my Instant Pot, very easy to do and tastes great!
Sauce was boss! Spaghetti squash was cooked to perfection in da pot!! Great dish. I used Skippy pb instead of natural and took out the sugar.