Interesting and informative conversation with Dr. Karen S. Lee about the keto diet. She helps us understand exactly what it is and how even vegetarians and vegans might be able to do it.
Here’s a delicious vegetarian recipe from Dr. Karen S. Lee’s latest book, Keto Cooking with Your Instant Pot: Recipes for Fast and Flavorful Ketogenic Meals. yum. If you don’t have an Instant Pot, sorry. If you do have one, enjoy! I got one about a year ago and I use it all the time!
Spaghetti Squash a la Vodka
Making spaghetti squash in the oven takes over an hour. But not in the Instant Pot! And what’s better is that you don’t have to cut it to cook it! Try this method and have the Vodka sauce with it. You’ll fall in love with spaghetti squash and Instant Pot allll over again.
Cooking Time: 27 minutes
Nutrition: Per Serving: 320 calories; 15g fat; 8g protein; 25g total carbohydrate; 5g dietary fiber; net carbohydrate 20g
- 2 lbs. spaghetti squash
- 1 c water
- 2 tbsp extra virgin olive oil (EVOO)
- 1 small onion (5 oz.), finely chopped
- 6 cloves garlic minced
- 4 c crushed tomatoes
- 2 tbsp tomato paste
- 1 c good quality vodka
- 1 tsp salt
- 1 c full fat heavy cream
- ½ c grated parmesan cheese
- ¼ c chopped fresh flat leaf parsley
Turn on the Instant Pot by pressing “Pressure Cooker/Manual” button and set the timer for 15 minutes on HIGH pressure. Put the water in the inner pot and place the trivet inside. Poke a few holes in the spaghetti squash and place it on the trivet. Close the lid tightly and move the steam release handle to “Sealing.”
When you hear the beeping sound indicating that the time ended, carefully turn the steam release handle to the “Venting” position to let the steam escape until the float valve drops down. Press “Cancel,” and open the lid carefully. Remove the trivet with the spaghetti squash and place it on a cutting board to cool.
Press “Sauté” on the Instant Pot and set to “Normal.” Pour out the liquid from the inner pot and return it back to the Instant Pot. Add the EVOO and when the oil gets hot, add onions and garlic and sauté for 2 minutes or until onion is soft. Add the crushed tomatoes, tomato paste, and vodka. Simmer for 5 minutes.
Close the lid tightly and move the steam release handle to “Sealing.”
Press “Cancel, then,” “Pressure Cooker/Manual” button and set the timer for 5 minutes on LOW pressure.
Meanwhile, cut the spaghetti squash in half, crosswise. Using a fork, loosen up the inside into strands. Place them on a serving platter.
When the Instant Pot timer ends, and you will hear a beeping sound, allow the Instant Pot to cool down naturally until the float valve drops down. Press “Cancel” and open the lid. Add heavy cream and stir. Pour the vodka sauce over the spaghetti squash, sprinkle parmesan cheese, garnish with chopped basil and serve immediately.
Lots of great recipes for vegetarians, carnivores and omnivores! Get Dr. Lee’s book HERE!
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