09/26/2022
Stuffed Spaghetti Squash With Red Pepper Sauce🍝🧡
Even though we did this recipe in the oven... Did you know you can cook spaghetti squash in the InstantPot pressure cooker?
👉🏼You will need:
• 1 small spaghetti squash, halved & seeds removed
• ½ cup of water
• 1 tablespoon coconut or avocado oil
• 2 medium zucchini, ends removed & diced
• 1 cup cremini mushrooms, chopped
• 1 medium garlic clove, peeled & minced
• ½ cup cherry tomatoes, sliced in thirds
• 2 teaspoons sea salt, 1 teaspoon black pepper
• 1 cup Guju Red Pepper Indian Sauce
• 1 medium scallion, minced
• ½ cup fresh cilantro or parsley, minced
👉🏼How to:
1. Preheat the oven to 425 F (218 C).
2. Place the spaghetti squash halves on a baking tray and fill each half with ¼ cup of water. Bake in the oven until very soft, about 45 minutes. Remove from the heat and when cool enough to touch, carefully shred the squash out of each half, saving the shells to use later.
Add coconut oil or avocado oil to a skillet on the stovetop and set to medium-low heat.
Add zucchini, mushroom, garlic, and cherry tomatoes and saute until soft, about 5 minutes.
Add shredded spaghetti squash and season with sea salt and black pepper.
3. Stir in the Guju Red Pepper Sauce.
4. Stir in the scallion and cilantro or parsley. Turn off the heat.
5. Scoop the veggie mixture into the two squash halves.
6. Serve with between 2, storing any leftovers in the fridge in an airtight container for up to 5 days.
Enjoy!
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