My daughter Laura gave me this recipe and I found it so tasty and easy to prepare because of the Instant Pot.  This squash would take close to an hour in the oven compared to six minutes in the pressure cooker.  The spaghetti squash is a healthier substitute for traditional chow mein noodles. 

INGREDIENTS

1 medium spaghetti squash cut in half lengthwise 

2 tsp oil 

1 lb ground chicken or turkey 

1 tbsp minced garlic  

1 tbsp minced ginger  

2 cups diced carrots 

2 cup snap peas cut in half lengthwise 

3 green onions diced 

Sauce: 

2 tbsp light soy sauce 

3 tbsp hoisin sauce 

1 tbsp rice wine vinegar 

1 tsp sriracha  

2 tsp honey 

1 tsp sesame oil 

Garnish 

1 tsp sesame seed 

2 tbsp chopped cilantro 

1.  In Instant Pot, place 1 cup water, insert steam tray, add spaghetti squash ,pressure cook 6-7 min depending on size of squash. Manual release.  Remove and let cool.  When cool remove seeds and strands of squash. Empty water from pot and set on sauté. 
2. Add oil and turkey and sauté for about 4 minutes.  Add garlic and ginger and sauté another 2 minutes.  Add carrots and snap peas and sauté another 3 minutes.  add green onions and sauté 1 minute.  
3.  Sauce: combine soy and hoisin sauce, vinegar, sriracha, honey and sesame oil.  Add to turkey mixture along with squash mix well, serve garnished with sesame seeds and cilantro. ( You can also serve in shell of squash) 

NUTRITION

Spaghetti squash is rich in B vitamins and minerals, fibre and antioxidants. It has few carbohydrates and is low in fats and calories with only 42 calories per 1-cup cooked serving. 

Nutrition Analysis: 

Serving Size = 508g 

Calories 324 

Protein 17g 

Fat 14g 

Sat Fat 0.5g 

Carbohydrate 34g 

Cholesterol 57mg 

Sodium 418mg 

Fiber 7.2gm