Instant Pot Spaghetti Squash with Meat Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
