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Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places.
Put 1.5 cups of water into the Instant Pot. Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.
Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 7 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
Remove the squash and cut it open lengthwise, so that you can have long spaghetti-like strands. Put away half for another use.
Drag a fork along the squash to get long strands of spaghetti squash. Measure out 4 cups and set the rest aside for another use (like eating all the time at any excuse.) Save the squash shell since you will be serving your elegant creation in it.
Empty out the Instant Pot and wipe dry.
Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pine nuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir.
Add in spaghetti squash.
Sprinkle with parmesan cheese just before serving.