- 1 Medium spaghetti squash (about 2 to 3 lbs)
- 1 cup water
- 1 medium onion, diced
- 3 stalks celery, sliced diagnolly
- 2 cups cole slaw mix (shredded cabbage and carrots) or Southwest chopped salad (chopped cabbage, carrots, romaine lettuce, green onions, cilantro)
- 1/4 cup coconut aminos or soy sauce
- 3 cloves garlic, minced
- 2 tsp. freshly grated ginger
- 1 Tbs. coconut sugar
- 1/4 tsp white pepper
- 2 Tbs Olive oil
- 1 green onion, chopped
- a pinch of black pepper, a dash of sesame oil to taste
- Cut a spaghetti squash in half length wise and scoop out seeds. Open the Instant Pot and add 1 cup of water. Stack the spaghetti squash on top of each other, cut-side up. Close the lid and make sure the vent on the top of the lid is closed. Set to manual, high-pressure for 5 minutes. When the timer goes off, turn the vent on the top of the lid to release the steam. Wait about 5 minutes for the steam and pressure to dissipate. Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed. Set aside.
- In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
- Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
- Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes. Add black pepper and sesame oil.
- Top with green onions, and serve immediately.
Recipe courtesy of Kelsey