Instant Pot Spaghetti Squash
This Instant Pot Spaghetti Squash is super easy to make and cooks in just 5 minutes under pressure! Saute the meat sauce after the squash is done cooking for a full meal!
Servings: 4 servings
- 1 cup water
- 1 medium-sized spaghetti squash
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 lb extra lean ground beef
- 1/2 tsp each salt & pepper
- 1 (690mL) jar tomato sauce
- 1/2 cup mozzarella cheese, grated (optional)
- Chopped fresh basil, for garnish (optional)
Microwave spaghetti squash for 2 minutes to soften it - this will make it easier to cut. Slice spaghetti squash in half lengthwise and scoop out seeds. Place trivet on the bottom of Instant Pot and pour in water. Add spaghetti squash halves on their sides.
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Remove spaghetti squash with gloves and scrape into strands with a fork. Serve and enjoy, or continue by making meat sauce with instructions below.
Add olive oil to Instant Pot and set to saute. Add ground beef, sauteeing 3-4 minutes until browned. Add onions, carrot, celery, garlic, salt & pepper and cook until veggies soften, about another 3-4 minutes.
Add tomato sauce, then simmer for 10 minutes. Remove sauce from pot and serve over cooked spaghetti squash, adding cheese and basil if desired. Enjoy!
Calories: 324kcal | Carbohydrates: 22g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 236mg | Potassium: 805mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3020IU | Vitamin C: 8.7mg | Calcium: 156mg | Iron: 3.6mg