GARLIC PARMESAN

SPAGHETTI SQUASH

LOW CARB & INSTANT POT RECIPE

TWOSLEEVERS.COM

WHY YOU'LL LOVE IT

Fast. Done in under 30 minutes. – Easy. Just a few easy steps to have a delicious meal on the table everyone will love. – Vegetarian. A recipe so delicious you won't even miss the meat. – Low Carb. Only 12 net carbs per serving.

TWOSLEEVERS.COM

INGREDIENTS

Spaghetti Squash Olive Oil Garlic Red Pepper Flakes Slivered Almonds Spinach Salt Shredded Parmesan Cheese

TWOSLEEVERS.COM

STEP 1

Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places.

TWOSLEEVERS.COM

STEP 2

Put 1.5 cups of water into the Instant Pot. Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.

TWOSLEEVERS.COM

STEP 3

Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 7 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.

TWOSLEEVERS.COM

STEP 4

Remove the squash and cut it open lengthwise, so that you can have long spaghetti-like strands. Put away half for another use.

TWOSLEEVERS.COM

STEP 5

Drag a fork along the squash to get long strands of spaghetti squash. Measure out 4 cups and set the rest aside for another use (like eating all the time at any excuse.) Save the squash shell since you will be serving your elegant creation in it.

TWOSLEEVERS.COM

STEP 6

Empty out the Instant Pot and wipe dry.

TWOSLEEVERS.COM

STEP 7

Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pine nuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir.

TWOSLEEVERS.COM

STEP 8

Add in spaghetti squash. Sprinkle with parmesan cheese just before serving.

TWOSLEEVERS.COM