Pierce spaghetti squash about 10 times all over with a fork. Add wire rack to the Instant Pot or multi-cooker, then add water. Place spaghetti squash on rack. Seal and set to high pressure. Cook 15 minutes, then quick release.

Carefully remove spaghetti squash from Instant Pot. Let cool slightly. Halve lengthwise and remove the seeds. Use a fork to shred flesh into strands.

Remove water and wire rack from Instant Pot and wipe dry. Heat oil on the saute function on medium. Add the garlic and crushed red pepper. Cook 1 minute, until fragrant. Add the vegetable broth and shrimp. Season with salt and pepper. Zest lemon into pot. Cook until shrimp are opaque, about 3 to 4 minutes. Squeeze in lemon juice and add parsley. Press cancel to turn off Instant Pot.

To Instant Pot, add spaghetti squash strands. Stir to combine. Serve with grated Parmesan cheese, if desired.

Source: Hannaford fresh Magazine, January February 2025