This Asian Spaghetti Squash is stuffed with fresh vegetables, herbs, and spices, then topped with a delicious asian sauce. It's healthy, easy, and the perfect weeknight dinner!
Poke holes all over the squash. Place 1 cup of water in the instant pot. Place steamer rack into pot, then add squash. Close and cook on manual for 15 minutes. Manually release the pressure, then carefully remove the squash. Cut in half and remove seeds. Using a fork, scrape spaghetti squash out from the shell and set aside.
In a medium bowl combine brown sugar, soy sauce, sriracha, red pepper flakes, and ginger; whisk well to combine; set aside.
Heat a large skillet over medium heat, add 1 TBS olive oil. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
Move vegetables to the side of the skillet, then add eggs. Break the yolk and scramble. Combine with vegetables. Add spaghetti squash and sauce to the skillet; stir to combine.
Remove from heat, add green onions and cilantro; stir to combine.
Spoon into squash shells if desired (bowls work too), then top with additional cilantro, green onions, and peanuts if desired.
The nutritional information includes all ingredients listed in the recipe above (including garnishes).
recipe from DomesticSuperhero.com