Description
Pairs well with a slice of whole wheat artisan einkorn sourdough bread. Recipe developed for use with an instant pot.
Ingredients
Units
Scale
- 1 medium spaghetti squash
- 2 cups filtered water
- 2 tablespoons ghee
- 1/4 cup parmesan shreds or parmesan-style cheese
- 1 teaspoon dried parsley flakes (or 1 tablespoon finely chopped fresh parsley)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon whole black peppercorns, grind using mortar and pestle
Instructions
- Rinse 1 medium spaghetti squash. Place the squash and 2 cups filtered water in an Instant Pot. “Pressure cook” on high for 22 minutes.
- Remove the squash. Slice it in half on a cutting board that has a juice groove. Scoop out the seeds. Drain the spaghetti squash by turning the halves upside down and letting them rest for two minutes.
- Place the spaghetti squash strands in a large mixing bowl. Separate with a fork.
- Add 2 tablespoons ghee, ¼ cup parmesan shreds, 1 teaspoon dried parsley flakes (or 1 tablespoon finely chopped fresh parsley), ½ teaspoon sea salt, ¼ teaspoon ground nutmeg, and 1/8 teaspoon whole black peppercorns (grind using mortar and pestle). Mix with a fork.
- Serve hot.
Notes
- Avoid making it mushy. If necessary, adjust the time according to the spaghetti squash size.
