Instant Pot Spaghetti Squash with Meat Sauce Recipe

Introduction

This Instant Pot Spaghetti Squash with Meat Sauce is a comforting, low-carb twist on classic spaghetti. Using the Instant Pot makes cooking quick and easy, merging tender spaghetti squash strands with a rich, flavorful meat sauce in one pot.

Ingredients

• 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

Instructions

1. Step 1: Heat the Instant Pot in “saute” mode with 2 tablespoons olive oil, then brown the ground beef with the minced onion for about 5 minutes, until the beef is nearly cooked through.
2. Step 2: Press cancel, then add the crushed tomatoes, dried garlic, oregano, bay leaf, crushed red pepper flakes, 1/2 cup water, and a pinch each of kosher salt and pepper. Stir well to combine with the beef.
3. Step 3: Poke the spaghetti squash with a fork and place it in the center of the sauce inside the Instant Pot. Cover and cook on high pressure for 15-25 minutes, depending on the size of your squash, until it is easily pierced with a fork.
4. Step 4: When cooking is complete, use the natural or quick release to release the pressure. Carefully remove the spaghetti squash and transfer it to a cutting board. Rinse and wipe off the squash, then cut it in half lengthwise. Remove the seeds and scrape the flesh with a fork to create spaghetti-like strands.
5. Step 5: Divide the spaghetti squash among plates and spoon the meat sauce over the top, removing the bay leaf first. Garnish with Parmesan cheese and fresh chopped basil before serving. Enjoy!

Tips & Variations

• For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles.
• Adjust the red pepper flakes to your preferred spice level or leave them out for a milder sauce.
• Use fresh garlic instead of dried for a brighter garlic flavor.
• If your squash is very large, increase cooking time to ensure tenderness.

Storage

Store any leftover spaghetti squash and meat sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For longer storage, freeze the sauce and cooked squash strands separately for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the spaghetti squash separately from the meat sauce?

Yes, you can cook the spaghetti squash in the Instant Pot alone or by roasting it in the oven, then prepare the meat sauce separately. However, cooking them together saves time and infuses more flavor.

How do I know when the spaghetti squash is done?

The squash is done when it is tender and easily pierced with a fork. The flesh should shred easily into strands when scraped with a fork.

Instant Pot Spaghetti Squash with Meat Sauce Recipe

Print Recipe

★★★★★

5 from 54 reviews

This Instant Pot Spaghetti Squash with Meat Sauce recipe offers a healthy, low-carb alternative to traditional pasta dishes. The spaghetti squash is cooked directly in a flavorful beef and tomato sauce under pressure, making it tender and infused with rich Mediterranean spices. Topped with parmesan cheese and fresh basil, this comforting meal is quick to prepare and perfect for a family dinner.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Sauce and Meat

• 1 pound (450g) ground beef
• 1 medium onion, minced
• 2 tablespoons extra virgin olive oil
• 1 can (14-15 oz) 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 kosher salt
• 1 pinch black pepper
• 1/2 cup water

Squash and Garnish

• 1 small-medium spaghetti squash (about 4 pounds – 2kg)
• Parmesan cheese, for serving
• Fresh chopped basil, for garnish

Instructions

1. Brown the Beef and Onion: Turn the Instant Pot to ‘sauté’ mode and heat 2 tablespoons of olive oil. Add the ground beef and minced onion, cooking for about 5 minutes until the beef is mostly cooked through and the onion is soft.
2. Add Sauce Ingredients: Cancel the sauté function. Stir in the crushed tomatoes, dried garlic, oregano, bay leaf, crushed red pepper flakes, 1/2 cup water, and add a pinch of kosher salt and black pepper. Mix well to combine with the beef.
3. Prepare and Cook the Spaghetti Squash: Poke the spaghetti squash all over with a fork. Nestle it into the center of the sauce in the Instant Pot. Secure the lid, set the valve to sealing, and cook on high pressure for 15-25 minutes, adjusting time based on squash size, until the squash is easily pierced with a fork.
4. Release Pressure and Remove Squash: When cooking finishes, use either natural or quick pressure release. Carefully remove the spaghetti squash from the pot onto a cutting board. Rinse and wipe clean if needed.
5. Prepare Squash Strands: Cut the squash in half lengthwise and scoop out the seeds and stringy guts. Use a fork to scrape the flesh into spaghetti-like strands.
6. Assemble and Serve: Divide the squash strands onto plates. Spoon the meat sauce over the top, being sure to remove the bay leaf beforehand. Garnish with grated Parmesan cheese and fresh chopped basil. Serve immediately and enjoy!

Notes

• Cooking time for spaghetti squash varies with size; smaller squash require around 15 minutes and larger ones up to 25 minutes under pressure.
• Using fresh garlic instead of dried will add a more robust flavor.
• If you prefer a spicier sauce, increase the crushed red pepper flakes to taste.
• Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.

Keywords: instant pot spaghetti squash, low carb spaghetti, meat sauce, healthy dinner, quick instant pot recipe, spaghetti squash recipe, pressure cooker spaghetti squash