Ingredients
- medium-sized spaghetti squashabout 3-4 lb s
- tablespoon avocado oil
- lb.chicken breastsabout 2, diced
- large shrimpscleaned and deveined
- clove sgarliccrushed
- small red oniondiced
- mushroomsthinly slice d
- carrotdiced
- 1/2 cup bean sprouts
- scallionsthinly slice d
- eggsscrambled
- tablespoon scoconut aminos
- tablespoon srice vinegar
- tablespoon scoconut sugaroptional, omit for Whole30 or keto
- teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- chopped peanutsfor garnish
- limefor garnish
Instructions
- Cut 3lb. spaghetti squash lengthwise and scoop out seeds.
- Add 1 cup of water to the Instant Pot.
- Stack the spaghetti squash on top of each other (cut side up).
- Close the lid and make sure the knob is turned to sealing.
- Set to manual high pressure for 10 minutes (increase if your squash is larger than 3lb.)
- When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
- Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti like noodles!
