- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice wine or dry sherry
- 2 tsp brown sugar or honey
- 1 tbsp sriracha optional
- 1 small spaghetti squash about 3 lbs
- 1 cup Water
- 1 tbsp oil
- 1 clove garlic minced
- 2 tsp minced fresh ginger
- 6 scallions white parts chopped, green parts cut into 1-inch pieces
- 1 cup shredded carrots
- 1 red bell pepper sliced into strips
- 1 cup snow peas trimmed and halved, or sugar snap peas
- 1 cup bean sprouts optional
Slice the spaghetti squash in half on the “equator” and scrape out seeds.
Pour 1 cup of water in the Instant Pot and insert the steam rack.
Arrange the two squash halves, cut side down, into the pot, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes for “al dente” squash or 10 minutes for softer squash.
Meanwhile, mix together Sauce Mixture ingredients in a small bowl.
When the time is up, quick-release the pressure. Carefully remove the squash halves from the pot and use a fork to scrape out the flesh to create long strands. Set aside. Remove trivet and discard water.
Turn the pot off by selecting CANCEL, then add oil to the pot and select the SAUTE function.
When oil gets hot, add garlic, ginger and chopped white parts of the scallions to the pot and saute 2 minutes.
Add carrots, bell pepper and snow peas. Saute until tender, 3-5 minutes.
Add green parts of the scallions and bean sprouts (optional) and stir. Fold in squash and sauce and toss to coat, then cook 1-2 minutes more until heated through. Serve hot.
*The MANUAL and PRESSURE COOK buttons are interchangeable.