It has definitely been awhile since my last post. With the pandemic, protests, being a mother, wife, working full-time and building several brands; I have been mentally exhausted! Being selfish and practicing self-care was a must. I hope you enjoy my recipe using spaghetti squash.Because my spagetti squash was fairly large I may use some to make spaghetti; stay tuned!
Serves 4; per serving: 2 cups squash, 1 cup sauce, and 1 tablespoon cheese
Ingredients:
- 4 cups fresh cherry tomatoes mixed color, or grape tomatoes, halved or quartered if large.
- 12 basil leaves, large size, fresh, thinly sliced or 4 tbsp of ground basil- fresh is better if you can.
- 3 medium uncooked scallions, finely chopped
- 1Tbsp + 1 tsp (1.3 TBSP) olive oil
- 1Tbsp White balsamic vinegar
- 1 tsp sea salt
- 1/4 tsp black pepper; or to taste
- 3 1⁄2 pound uncooked spaghetti squash, halved crosswise and seeded
- 1 cup water
- 1/4 cup parmesean cheese (shaved or shredded)
Instructions:
- Mix together tomatoes, basil, scallions, oil, vinegar, salt, and pepper in serving bowl. Toss to mix well. Set aside.
- Place wire rack in bottom of 6-quart Instant Pot; add water. Press cut sides of squash halves together to reform squash; place on rack. Press Pressure Cook and select High Pressure; set cooking time for 5 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid. Let squash stand in pot 10 minutes. With tongs, transfer squash to cutting board.
- When squash is cool enough to handle, use fork to scrape squash flesh into spaghetti-like strands into large bowl. Divide squash evenly among 4 bowls. Spoon tomato-basil sauce over squash; top with Parmesan.
- To spice this meal up you could add sliced chicken breast.
- Enjoy!
Items you may want to purchase:
Healthy Meals 
Delicious! Great post!
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Thank you!
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