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|By :Regina Braun|
|Browse Category||Rice & Pastas|
|Diet||Celiac, Dairy Free, Gluten Free, High Fibre, Low Carb, Paleo, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Coconut Milk, Peanuts, Spaghetti Squash|
|Prep Time||10 minutes|
|Cook Time||25 minutes|
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
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.