2tablespoonssoy sauceTamari to make gluten-free or fish sauce for non-vegans
2tablespoonsWhite vinegaror apple cider vinegar
2teaspoonstoasted sesame oil
2teaspoonsred curry paste
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.
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.