Panko-Crusted Cod
Ginger, Lime, and Edamame Spaghetti Squash
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Are you new to spaghetti squash? There are a few things to know: how to cut it in half, not to cook it too long, and how to get nice long strands. This recipe will teach you. It’s all about the technique and the timing! Because of its light texture, spaghetti squash works particularly well in Asian dishes.
| Prep Time | 20 minutes |
| Cook Time | 17 minutes |
| Servings |
6 servings
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Ingredients
- 1 spaghetti squash
3 lb - 1 cup Water
- 3 tbsp reduced-sodium soy sauce
- 2 limes divided
- 4 tsp sugar
- 1 tbsp grated fresh ginger
- 1/8 tsp crushed pepper flakes
- 12 oz frozen shelled edamame
- 1 cup matchstick carrots
- 1/2 cup green onion both green and white parts
- 2 oz unsalted peanuts or slivered almonds, coarsely chopped
- 1/2 cup chopped fresh cilantro
Ingredients
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Instructions
- Pierce the squash over the entire surface with the tip of a sharp knife. Place in the microwave and set on high for 2 minutes. Using 2 dish towels or pot holders, carefully remove the squash from the microwave (it will be hot). Cut the squash in half crosswise, not lengthwise. Scrape out the seeds and connecting strands with a spoon.
- Place the water and a trivet in the Instant Pot. Place the
2 squash halves on the trivet. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes. - Use a quick pressure release. Meanwhile, combine the soy sauce, juice of
1 of the limes, sugar, ginger, and pepper flakes in a small bowl. Whisk until well blended and set aside. - When the valve drops, carefully remove the lid. Remove the squash halves and place on a cutting board. Remove the trivet.
- Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the edamame to the water, bring to a boil, and boil for 2 minutes. Drain well.
- To create long spaghetti squash strands, run a fork around the outer edges of the squash to release the strands, rather than “raking through” the strands.
- Place the squash in a large serving bowl or divide among 6 individual bowls. Top the squash evenly with the edamame, carrots, and green onion, spoon the soy sauce mixture evenly over all, and sprinkle with the nuts and cilantro. Do not stir. Cut the remaining lime into
6 wedges and serve with the squash to squeeze over all.
Recipe Notes
NUTRITION FACTS
Choices/Exchanges: 1/2 Starch, 2 Nonstarchy Vegetable, 1 Lean Protein, 1 Fat
Calories: 180; Calories from Fat: 70; Total Fat: 8.0 g; Saturated Fat: 0.7 g; Trans Fat: 0.0 g; Cholesterol: 0 mg; Sodium: 320 mg; Potassium: 820 mg; Total Carbohydrate: 21 g; Dietary Fiber: 6 g; Sugars: 9 g; Protein: 10 g; Phosphorus: 160 mg
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