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Pressure Cooker Spaghetti Squash and Meat Sauce
Pressure Cooker Spaghetti Squash and Meat Sauce made totally in one pot will change your life. Enjoy a healthy no carb, "Spaghetti" and Meat Sauce Dinner!
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner, Lunch, Main Course
Cuisine:
American, Italian
Servings:
8
servings
Calories:
297
kcal
Author:
Jill Selkowitz
Equipment
Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Meat Chopper/Masher
Ingredients
2
pounds
Spaghetti Squash
whole (can be larger)
1
pound
Ground Beef
or Turkey
2
Tablespoons
Extra Virgin Olive Oil
1/4
cup
Yellow/Brown Onion
diced
1
stalk
Celery
diced
2
cloves
Fresh Garlic
minced
6
oz
Cremini Mushrooms
sliced, optional
28
oz
Crushed Tomatoes (San Marzano)
15
oz
Tomato Sauce
6
oz
Tomato Paste
3/4
cup
Beef Broth
1/2
cup
Red Wine
Cabernet, Shaoxing or beef stock
2
Tablespoons
Worcestershire Sauce
2
teaspoons
Dried Basil
1
teaspoon
Dried Oregano
2
teaspoons
Dried Parsley Flakes
1
ounce
Carrot
grated (helps with acidity)
1
teaspoon
Sea Salt
or to taste
1/4
teaspoon
Freshly Ground Black Pepper
or to taste
1
inch
Parmesan Rind
or Asiago Rind (optional)
2
Bay Leaves
Optional
1
Tablespoon
Premium Fish Sauce
US Customary
-
Metric
Instructions
Trim Stem and Scrub Spaghetti Squash and set aside.
Select Sauté or Browning on your Pressure Cooker cooking pot and allow it to heat.
Add Olive Oil to the cooking pot and then dump in the ground beef, onions and celery.
Sauté the beef, onions and celery, until they begin to caramelize.
Pour out any excess grease. Add garlic and cook another minute.
Pour in Beef Stock and Red Wine and mix through, making sure all brown bits have loosened from the bottom of the pot.
Add carrots, mushrooms, seasonings, tomatoes, 3 oz tomato paste and all liquids. Mix well.
Push Cheese Rind and Bay Leaves into Sauce.
Place Whole Spaghetti Squash on top of Sauce. Push down into Sauce, if needed.
Lock on Lid and close Pressure Valve. Cook on High Pressure for 9-14 minutes, depending on size of Spaghetti Squash.
When Beep sounds, allow a full Natural Pressure Release.
Carefully remove the Spaghetti Squash from cooking pot.
Remove Bay Leaves and Cheese Rind from Sauce.
Select Sauté or Browning, add the rest of the tomato paste and simmer, until the Sauce has thickened. Add Salt and Pepper to taste.
Cut Spaghetti Squash down the length and remove the seeds and gusts. Use a fork to scrape the strands.
Nutrition
Calories:
297
kcal
|
Carbohydrates:
25
g
|
Protein:
15
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Cholesterol:
40
mg
|
Sodium:
788
mg
|
Potassium:
1167
mg
|
Fiber:
5
g
|
Sugar:
13
g
|
Vitamin A:
928
IU
|
Vitamin C:
22
mg
|
Calcium:
102
mg
|
Iron:
5
mg