Ingredients
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.
