Ingredients

The following ingredients have 4 Servings
  • 2 squash (cut in half and de-seeded)
  • 250 ml (1 cup) water
  • Cooking spray
  • 400 g (2 cups) cauliflower rice (dried thoroughly (not wet or soggy))
  • 3 spring onions (or scallions slices)
  • 2-4 tbsp Balsamic vinaigrette
  • 4 tbsp chopped pecans
  • 4 tbsp pomegranate seeds
  • 4 tbsp chopped dried cranberries
  • 4 tbsp pumpkin seeds

Instruction

  • Add 1 cup water into the Instant Pot insert.
  • Place the Instant Pot trivet into the Instant Pot and add the squash.
  • Set to high pressure, manual or pressure cook for 5 mins. Allow a NPR for 5 mins and then perform QPR.
  • Remove the squash from the Instant Pot using long-handled tongs or heatproof oven mitts.
  • Heat a frying pan, add cooking spray and stir-fry the cauliflower rice for a couple of mins.
  • Switch off heat and add in the rest of the ingredients and mix together.
  • Stuff the squash and serve.