400g(2 cups) cauliflower ricedried thoroughly (not wet or soggy)
3spring onionsor scallions slices
2-4tbspBalsamic vinaigrette
4tbspchopped pecans
4tbsppomegranate seeds
4tbspchopped dried cranberries
4tbsppumpkin seeds
Instructions
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.
Video
Notes
Tips for Making Instant Pot Stuffed Squash
To make this a hearty and satisfying vegan meal, add even more nuts and seeds.
Make sure the cauliflower rice is thoroughly dried before you stir-fry.
Instant Pot Squash is good for meal prep. Cook ahead, keep in the fridge and use for meal prep throughout the week. Perfect for making soups and adding to salads.
Weight Watchers Points in Instant Pot Stuffed SquashThere are 7 Freestyle points per serving of Instant Pot Stuffed Squash.