– 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.
Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places. 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
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. Save the squash shell since you will be serving your elegant creation in it.
Empty out the Instant Pot and wipe dry. 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.