Spaghetti Squash with Brown Butter Sage Sauce

Cut spaghetti squash in half with a paring knife, crosswise, and remove the seeds.

Place the trivet and the water in the Instant Pot and put squash on the trivet. Set to pressure cook for 5 minutes (7 minutes if squash is larger).

Quick release the pressure. Remove squash from pot and let cool while you make the brown butter sage sauce.

Heat a small skillet over medium low heat and add the butter. Continue to cook until butter turns honey colored and milk solids turn dark brown. Add sage and stir to combine.

Remove the spaghetti squash strands with a fork and serve with the sauce.

Notes:
• If your squash is undercooked, put the lid back on and let it sit for a few minutes. That should take care of it.
• If your squash is too large to put it all in the pot, you can try and see if it will fit without the trivet, or you can cook each half separately using the same cooking time.

Nutrition for 1 cup of spaghetti squash and 1/4 of the brown butter sauce: 236 calories, 25g fat, 7g carbs, 2g fiber, 1g protein