A simple low carb and vegetarian pasta, perfectly light for summer.
First, cut your spaghetti squash in half and scoop out the seeds.
Place spaghetti squash into instant pot with 1 cup of water.
Cook spaghetti squash for 8 minutes on manual.
While spaghetti is cooking, prep other ingredients. Chop tomato, shallot and garlic.
Once the spaghetti squash is done, allow to cool and remove. Wipe up leftover moisture in pot. Be careful, it’s hot!
Set instant pot to sauté, add oil and cook shallots for a few minutes. Add garlic and cook another minute.
Add spaghetti squash by using a fork to pull the “noodles” out. Add all other ingredients and continue to sauté for about 5 minutes, allowing the flavors to come together.
Turn off instant pot and serve with a little extra parmesan on top.
Spaghetti Squash with Garlic, Lemon and Sun-dried Tomatoes
A low carb and vegetarian dish packed with flavors.
- 1 spaghetti squash medium
- 1 roma tomato
- 2 lemon juiced
- 8 cloves garlic minced
- 1 shallot large, chopped
- 1/2 cup sun-dried tomatoes
- 1 tbsp olive oil
- 1/2 cup parmesan cheese shredded
- salt and pepper to taste
Cook spaghetti squash in Instant Pot with 1 cup of water for 8 minutes
Quick release, allow to cool, and remove spaghetti squash and liquid from pot. You also finish the next steps in another pot on the stove.
On sauté mode, add oil. Cook shallot for a few minutes, add garlic. Cook garlic for another minute.
Using a fork, separate spaghetti squash “noodles” and place it into pot. Place all other ingredients into pot and cook together for about 5 minutes.
Serve with additional parmesan cheese if you’d like.