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.