COURSE:
Main Course
Instant Pot Ginger, Lime, and Edamame Spaghetti Squash: A Zesty, Healthy Delight
Brighten up your mealtime with the refreshing flavours of Ginger, Lime, and Edamame Spaghetti Squash, made effortlessly with your Instant Pot. This light and nutritious dish combines the naturally sweet and tender spaghetti squash with the vibrant zing of ginger and lime, offering a perfect balance of freshness and flavour. It’s an ideal option for anyone looking for a low-carb, gluten-free meal that’s both satisfying and healthy.
The Instant Pot makes preparing this dish incredibly simple and quick, ensuring the spaghetti squash cooks to perfection in no time, while retaining its light, spaghetti-like texture. The bold ginger and citrusy lime bring a lively twist to the squash, while the edamame adds a touch of protein and texture, creating a delightful dish that can stand alone or complement other meals.
Perfect for a light lunch, side dish, or even a wholesome dinner, this Ginger, Lime, and Edamame Spaghetti Squash offers a refreshing and vibrant way to enjoy vegetables. The simplicity and ease of the Instant Pot make this dish an excellent addition to your weekly meal rotation, delivering a healthy and flavour-packed experience every time.
Ginger, Lime, and Edamame Spaghetti Squash
Servings:
6 servings
Ingredients
- 1 spaghetti squash
- 240 ml water
- 3 tbsp soy sauce
- 2 limes divided
- 4 tsp sugar
- 1 tbsp grated fresh ginger
- 1/8 tsp crushed pepper flakes
- 340 g frozen shelled edamame
- 2 carrots
- 5 spring onion both green and white parts
- 40 g unsalted peanuts or slivered almonds
- handful chopped fresh cilantro
Instructions
- Pierce the squash over the entire surface with the tip of a sharp knife. Place in the microwave and set on high for 2 minutes. Using 2 dish towels or pot holders, carefully remove the squash from the microwave (it will be hot). Cut the squash in half crosswise, not lengthwise. Scrape out the seeds and connecting strands with a spoon.
- Place the water and a trivet in the Instant Pot. Place the 2 squash halves on the trivet. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
- Use a quick pressure release. Meanwhile, combine the soy sauce, juice of 1 of the limes, sugar, ginger, and pepper flakes in a small bowl. Whisk until well blended and set aside.
- When the valve drops, carefully remove the lid. Remove the squash halves and place on a cutting board. Remove the trivet.
- Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the edamame to the water, bring to a boil, and boil for 2 minutes. Drain well.
- To create long spaghetti squash strands, run a fork around the outer edges of the squash to release the strands, rather than “raking through” the strands.
- Place the squash in a large serving bowl or divide among 6 individual bowls. Top the squash evenly with the edamame, carrots, and green onion, spoon the soy sauce mixture evenly over all, and sprinkle with the nuts and cilantro. Do not stir. Cut the remaining lime into 6 wedges and serve with the squash to squeeze over all.
Notes
NUTRITION FACTS
Choices/Exchanges: 1/2 Starch, 2 Nonstarchy Vegetable, 1 Lean Protein, 1 Fat
Calories: 180; Calories from Fat: 70; Total Fat: 8.0 g; Saturated Fat: 0.7 g; Trans Fat: 0.0 g; Cholesterol: 0 mg; Sodium: 320 mg; Potassium: 820 mg; Total Carbohydrate: 21 g; Dietary Fiber: 6 g; Sugars: 9 g; Protein: 10 g; Phosphorus: 160 mg
Ginger, Lime, and Edamame Spaghetti Squash
COURSE:
Main Course
Servings:
6 servings
Ingredients
- 1 spaghetti squash
- 240 ml water
- 3 tbsp soy sauce
- 2 limes divided
- 4 tsp sugar
- 1 tbsp grated fresh ginger
- 1/8 tsp crushed pepper flakes
- 340 g frozen shelled edamame
- 2 carrots
- 5 spring onion both green and white parts
- 40 g unsalted peanuts or slivered almonds
- handful chopped fresh cilantro
Instructions
- Pierce the squash over the entire surface with the tip of a sharp knife. Place in the microwave and set on high for 2 minutes. Using 2 dish towels or pot holders, carefully remove the squash from the microwave (it will be hot). Cut the squash in half crosswise, not lengthwise. Scrape out the seeds and connecting strands with a spoon.
- Place the water and a trivet in the Instant Pot. Place the 2 squash halves on the trivet. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
- Use a quick pressure release. Meanwhile, combine the soy sauce, juice of 1 of the limes, sugar, ginger, and pepper flakes in a small bowl. Whisk until well blended and set aside.
- When the valve drops, carefully remove the lid. Remove the squash halves and place on a cutting board. Remove the trivet.
- Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the edamame to the water, bring to a boil, and boil for 2 minutes. Drain well.
- To create long spaghetti squash strands, run a fork around the outer edges of the squash to release the strands, rather than “raking through” the strands.
- Place the squash in a large serving bowl or divide among 6 individual bowls. Top the squash evenly with the edamame, carrots, and green onion, spoon the soy sauce mixture evenly over all, and sprinkle with the nuts and cilantro. Do not stir. Cut the remaining lime into 6 wedges and serve with the squash to squeeze over all.
Notes
NUTRITION FACTS
Choices/Exchanges: 1/2 Starch, 2 Nonstarchy Vegetable, 1 Lean Protein, 1 Fat
Calories: 180; Calories from Fat: 70; Total Fat: 8.0 g; Saturated Fat: 0.7 g; Trans Fat: 0.0 g; Cholesterol: 0 mg; Sodium: 320 mg; Potassium: 820 mg; Total Carbohydrate: 21 g; Dietary Fiber: 6 g; Sugars: 9 g; Protein: 10 g; Phosphorus: 160 mg
Instant Pot Ginger, Lime, and Edamame Spaghetti Squash: A Zesty, Healthy Delight
Brighten up your mealtime with the refreshing flavours of Ginger, Lime, and Edamame Spaghetti Squash, made effortlessly with your Instant Pot. This light and nutritious dish combines the naturally sweet and tender spaghetti squash with the vibrant zing of ginger and lime, offering a perfect balance of freshness and flavour. It’s an ideal option for anyone looking for a low-carb, gluten-free meal that’s both satisfying and healthy.
The Instant Pot makes preparing this dish incredibly simple and quick, ensuring the spaghetti squash cooks to perfection in no time, while retaining its light, spaghetti-like texture. The bold ginger and citrusy lime bring a lively twist to the squash, while the edamame adds a touch of protein and texture, creating a delightful dish that can stand alone or complement other meals.
Perfect for a light lunch, side dish, or even a wholesome dinner, this Ginger, Lime, and Edamame Spaghetti Squash offers a refreshing and vibrant way to enjoy vegetables. The simplicity and ease of the Instant Pot make this dish an excellent addition to your weekly meal rotation, delivering a healthy and flavour-packed experience every time.
