22. Coconut Cilantro Shrimp Curry

Spaghetti Squash with Shrimp Scampi Pt. 2

DIRECTIONS (CONTINUED)

1. Press the saute button again to turn off the saute function. Add your whole spaghetti squash to the pot. Put your lid on the Instant Pot, making sure that the dial is turned to “sealing”. Set to manual for 20 minutes.

2. Once the Instant Pot has finished cooking, turn your dial to “venting” for a quick release. When the pot has depressurized, you can use two forks (you’ll be able to just stick them right in each side of the squash) to pull out the spaghetti squash and put it on a cutting board. Cut it in half lengthwise, remove the seeds from the center and discard (unless you want to roast them!) then use your forks to remove the spaghetti-like strands from the shell. 3. Press the saute button again on your Instant Pot and add the shrimp to your sauce, stirring until they’re opaque and fully cooked. Turn off the saute function.

NUTRITIONAL FACTS CALORIES: -FATS: 24g

363.3 21.2g PROTEINS: 26g 33g CARBS: 14g 1g