Asian Spaghetti Squash (instant pot)

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  • 2 + Cups cooked spaghetti squash loosened with fork
  • 1 Hard Boiled Egg cut in half
  • 1/2 C Tamari or Liquid Aminos
  • 1 Tbsp Sesame Oil
  • 1/2 small purple onion thinly sliced
  • 1 minced garlic clove
  • 1 Tbsp finely chopped scallions
  • 1 tsp sesame seeds
  • 1 + Tbsp chopped cilantro firmly packed, save a pinch to garnish.
  • 1 Tbsp garlic chili sauce this kind is preferred but spicy red pepper flakes will do
  • 1 Tbsp sliced jalapenos or spicy green chiles
  1. Pour one cup of water in the inner pot of Instant Pot.
  2. Place the trivet inside the inner pot and put the whole spaghetti squash on top of the trivet.
  3. Place the inner pot in the Instant Pot, lock the lid closed, and close the vent.
  4. Press “Manual,” set the timer to 8 minutes (I like it al dente, so I use 6 minutes as in the video, but some people said they like it softer so if the squash is big enough to barely fit in the pot, cook for 8 minutes)
  5. When the timer goes off, let the pressure release naturally (NPR).
  6. Carefully, take out the squash, cut it in half across the middle of the squash as int he video, and scrape out the seeds.
  7. Take a fork and scrape the strands out of the squash and place them in a large serving bowl.
Asian Sauce for Spaghetti Squash
  1. In a small bowl, combine all the ingredients, except the squash and egg.
  2. Mix all the ingredients thoroughly.
  3. Place the halved egg on top of the spaghetti.
  4. Pour the sauce over the egg and squash.
  5. Garnish with cilantro and serve immediately.