Here's what you need: spaghetti squash, oil, salt, pepper, raw shrimp, garlic, onion powder, dried parsley, dried oregano, dried basil, salt, pepper, oil, parmesan cheese, fresh parsley
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a fork or knife, carefully poke holes along the middle of the squash.
- Microwave for 5 minutes so the squash softens and is easier to cut.
- Cut in half horizontally and scoop out the seeds.
- Drizzle olive oil, salt, and pepper.
- Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Set the pressure knob on the top of the lid to Sealing. Select "Manual" and reduce to 7 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
- Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read "L 0:05".
- Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
- Drain the excess liquid and clean the pot.
- To cook the shrimp, select "Saute" on the Instant Pot. Once it says "Hot", add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
- Press "Cancel" and remove the shrimp.
- Using a fork, shred the inside of the squash.
- Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
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Devendra Ayadi
[email protected]This recipe was a total disaster. The shrimp was overcooked and the spaghetti squash was mushy.
Amukushu Frieda
[email protected]This recipe was a bit too expensive for my budget. I'll have to look for a cheaper alternative.
divine alhajal
[email protected]The spaghetti squash was a bit too firm for my liking. I think I'll cook it for a few extra minutes next time.
Mia Young
[email protected]This recipe is a bit bland for my taste. I added some extra garlic and chili flakes to spice it up.
FRS Tuhin
[email protected]I'm not a big fan of shrimp, but I loved this dish. The garlic and herb flavors really masked the shrimp flavor.
zeshan studios
[email protected]This recipe is a great way to get your kids to eat their vegetables.
sumon chakraborty
[email protected]I love that this recipe is so versatile. You can add different vegetables or spices to it to change up the flavor.
Robin Shakul
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
WARISHA Khan
[email protected]I've made this recipe several times now and it's always a hit.
Samikshya Thapa
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about it.
Jessica Moon
[email protected]My kids loved this dish, which is always a win in my book.
Carolyn Lomabalaquihoya
[email protected]I'm not a huge fan of spaghetti squash, but this recipe changed my mind. It was so delicious!
Nansamba Aidah
[email protected]The shrimp was cooked perfectly and the spaghetti squash was tender and flavorful.
Sahadat Hossen
[email protected]I loved how easy this recipe was to make. I was able to get dinner on the table in under 30 minutes.
Amir Falq
[email protected]This shrimp and spaghetti squash dish was a hit with my family! The garlic and herb flavors were delicious, and the spaghetti squash was a great healthy alternative to pasta.