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Instant Pot Spaghetti Squash with Meat Sauce — Easy to make, low carb, and packed with protein and veggie, this healthy dinner will keep you full and happy! Definitely, a favorite Instant Pot meal to add to your weekly rotation.
Photo credit: © Eatwell101.com
Ingredients list for the Instant Pot Spaghetti Squash with Meat Sauce
- 1 pound (450g) ground beef
- 1 medium onion, minced
- 2 tablespoons extra virgin olive oil
- 1 can crushed tomatoes
- 1 tablespoon dried garlic (or 4 cloves fresh garlic, minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 pinch each kosher salt and pepper
- 1 small-medium spaghetti squash (about 4 pounds – 2kg)
- Parmesan cheese, for serving
- Fresh chopped basil, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Heat the Instant Pot in “saute” mode with 2 tablespoons olive oil, brown ground beef with onion for 5 minutes, until almost cooked through.
2. Press cancel, add the crushed tomatoes, dried garlic, oregano, bay leaf, crushed chili pepper flakes, 1/2 cup water, and a pinch each of kosher salt and pepper. Give a good stir to combine with beef.
3. Poke the spaghetti squash with a fork and place it in the center of the sauce. Cover and cook on high pressure for 15-25 minutes or until the squash is easily pierced through with a fork (cooking time will depend on the size of your squash).
4. Once cooking is done, use the natural or quick release function. Carefully remove the squash from the Instant Pot and transfer to a cutting board. Rinse and wipe off the spaghetti squash then carefully cut in half lengthwise. Remove the seeds and guts, then using a fork, scrape the squash into strands.
5. Divide the spaghetti squash among plates and spoon the bolognese sauce on top (remove the bay leaf). Top with parmesan and basil. Enjoy!
Photo credit: © Eatwell101.com
