RECIPES
Instant Pot Spaghetti Squash with Spicy Chicken Sausage and Mustard Greens
by Livestrong_Recipes | Oct 17, 2018
Photo Credit: Arthur Bovino
- PREP
- 05 m
- COOK
- 25 m
- TOTAL
- 30 m
At 7 grams of carbs per cup, spaghetti squash is a great substitute for high-carb, high-calorie pasta (43 g per cup). It also provides nearly 10 percent of your recommended daily intake of vitamin C. And with an Instant Pot, your cook time is cut down from half an hour to just five minutes.
INGREDIENTS
SERVES 4
- 1 Spicy Chicken Sausage
- 1 medium Yellow Onions
- 1 cup Chicken Broth
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1/4 tsp red pepper flakes
- 2 cups Mustard Greens
- 1 Spaghetti Squash - Whole
DIRECTIONS
1
Press "Sauté" and let bottom of pot get hot. Grease with cooking spray then sear 4 sausages on 2-3 sides, 2 minutes per side.
2
Add chopped onions and cook until translucent (about 2 minutes). Then add 1 cup chicken broth, salt and pepper. (If you don't have sausage that’s spicy, add a pinch of red pepper flakes.) Add mustard greens.
3
Cut spaghetti squash lengthwise and scoop out seeds and threads. Stack spaghetti squash on top of each other, cut-side up, atop greens. Close lid then turn release valve to “Sealed” position. Press "Manual" and set at "High Pressure" for 5 minutes. When timer goes off, turn vent on lid to release steam then open when venting is complete.
4
Poke squash with fork to check doneness. It should pull away toward the center in threads easily but not be mushy. (If it seems underdone, cover and set 3 more minutes.)
5
Remove squash and rest until cool enough to handle (about 5 minutes).
6
Press "Sauté" and reduce broth by half (about 3 minutes).
7
Fork squash to form noodles. Toss in broth. Season with salt and pepper.
8
Slice sausage. Top squash noodles with greens and sliced sausages. Sprinkle with red pepper flakes as garnish if desired.
