Ingredients
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1 (2 1/2 lb) spaghetti squash
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1 cup water
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3 tbsp olive oil
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3 cloves garlic, minced
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1/4 tsp crushed red pepper
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1 cup low-sodium vegetable broth
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1 (16 oz) pkg peeled and deveined large raw shrimp, thawed
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1 lemon
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2 tbsp chopped parsley
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Grated Parmesan cheese, to serve (optional)
Steps
1
Pierce the spaghetti squash about 10 times all over with a fork. Add wire rack to the Instant Pot® or multi-cooker, then add water. Place spaghetti squash on rack. Seal and set to high pressure. Cook 15 min., then quick release.
2
Carefully remove spaghetti squash from Instant Pot®. Let cool slightly. Halve lengthwise and remove the seeds. Use a fork to shred flesh into strands.
3
Remove water and wire rack from Instant Pot® and wipe dry. Heat the oil on the sauté function on medium. Add the garlic and crushed red pepper. Cook 1 min., until fragrant. Add the vegetable broth and shrimp. Season with salt and pepper. Zest the lemon into pot. Cook 3–4 min., until shrimp are opaque. Squeeze in lemon juice and add the parsley. Press cancel to turn off Instant Pot®.
4
To Instant Pot®, add spaghetti squash strands. Stir to combine. Serve with the grated Parmesan cheese, if desired.
