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By :The Instant Pot Diabetes Cookbook |
Course | Dinner, Main Course |
Difficulty | Easy |
Browse Category | Vegan & Vegetarian |
Duration | 30-60 min |
Diet | Diabetes |
Cooking Technique | Pressure Cook |
Main Ingredient | Frozen Shelled Edamame, Spaghetti Squash |
Prep Time | 20 minutes |
Cook Time | 17 minutes |
Servings |
6 servings
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Ingredients
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Votes: 3
Rating: 4.67
Rate this recipe!
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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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Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
This was pretty awful.
this is the worst thing i have EVER eaten. dont use that much ginger, dont use that much green onion, or cilantro, or lime, or anything. dont make it.
Very good! Next time I’d use a bit less ginger and more pepper to add spice. Loved how quick and healthy this recipe was.
Very delicious! Fresh and summery. Would make again
Thank you for the recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – http://bit.ly/33CmKvM