• 1 Zucchini spaghetti
  • 3 < span class="wprm-recipe-ingredients -unit">girofle ail haché
  • 3-4 once (85, 05 g) épinards hachés< / li>
  • sel et poivre au goût
  • Preparation

  • Cook spaghetti squash in the Instant Pot: Place spaghetti squash on a saucer, add 1 1/2 cup water to the inner pot and then lower into the Instant Pot. Close the lid and pressure cook for 10 minutes. Release the pressure, of course.
  • Drag the bottom carefully off plate of instant pot spaghetti squash. Let the squash cool for 5-10 minutes, then slice. Use a spoon to scoop out the seeds. The squash will be cooked through and soft at this point. You can turn it into noodles with a fork by dragging the fork through the squash, at the end. The longer the line, the longer the noodles will be. Set the pasta aside.
  • Sundried tomato sauce with sun: Mix all the ingredients for the creamy sun-dried tomato sauce until well combined. Blend for a minute, allow a few minutes to allow the sun-dried tomatoes to rehydrate, then blend again until smooth and creamy.
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