Instant Pot Spaghetti Sauce with Spaghetti Squash

Instant Pot Spaghetti Sauce with Spaghetti Squash

We’re on the home stretch of this round of Whole30. And although it has not been an easy journey, we have enjoyed creating new recipes where we take traditional dishes and up the veggie content. That’s what we did here with this Instant Pot spaghetti sauce. We added a whole bunch of mushrooms to the sauce and served it over spaghetti squash. I’m pretty sure this will be a year-round keeper in our menu rotation.

 

spaghetti squash and sauce on white bowl

More Instant Pot Recipes:

 

The Process

spaghetti squash cut in half on cutting board

Cut spaghetti squash in half lengthwise.

 

spaghetti squash cut in half on cutting board with seeds removed

Scoop out seeds and pulp.

 

empty Instant Pot with trivet and water

Place trivet in pot, along with 1 cup of water.

 

two uncooked spaghetti squash halves in Instant Pot

Place squash on top of trivet. Lock lid and cook for 2 minutes at high pressure.

 

two cooked spaghetti squash halves in Instant Pot

Once cook time is complete, quick-release pressure. Remove squash from pot and set aside to cool.

 

diced onions in Instant Pot with oil and salt

Clean out pot, then… Using sauté setting – add oil, onions, and 1/4 teaspoon of salt to pot…

 

diced onions in Instant Pot with oil and salt

…and cook for 3-4 minutes, until soft and translucent.

 

chopped mushrooms topped with minced garlic

Add mushrooms, garlic, oregano, basil, and fennel seeds to pot.

 

chopped mushrooms sautéing with minced garlic

Cook for about 10 minutes, until mushrooms have released their juices…

 

sautéed mushrooms

…and then evaporated. Remove and set aside.

 

raw ground beef topped with salt and pepper

Continuing on sauté setting – add ground beef, 1 teaspoon of salt, and black pepper to pot.

 

raw ground beef, broken up and topped with salt and pepper

Break beef up as much as possible…

 

browned ground beef

…and cook until thoroughly browned. Drain and return to pot.

 

browned ground beef, topped with sautéed mushrooms and spices

Return mushrooms to pot, along with garlic powder, and onion powder…

 

browned ground beef with sautéed mushrooms

…and mix well.

 

tomato sauce topped with a little sugar

Pour in crushed tomatoes, tomato sauce, 1 teaspoon of salt, and sugar. (Leave out the sugar for Whole30 compliance.) Mix well. Then lock lid and cook for 5 minutes at high pressure.

 

spaghetti squash and fork

Meanwhile… Using a fork, scrape out flesh from each half of squash, making sure not to get any shell.

 

spaghetti squash in mixing bowl

Place in a large bowl. Just before transferring to serving dish, season spaghetti squash with salt to taste.

 

meat sauce in Instant Pot

Once cook time is complete, quick-release pressure. In each individual serving dish, add spaghetti squash and top with desired amount of sauce. Enjoy!

 

And this is the AMAZING Result…

closeup of fork with spaghetti squash and sauce

 

And as Always… Please Pin & Share the Love!

Pinterest image of spaghetti squash and sauce

 

★ Did you make this Instant Pot Spaghetti Sauce?

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spaghetti squash and sauce in white bowl

Instant Pot Spaghetti Sauce with Spaghetti Squash

Who says that eating Whole30 isn't delicious? This Instant Pot spaghetti sauce is packed with flavor and pairs perfectly when served with spaghetti squash.
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8
Calories: 329kcal
Author: The Foodie Eats

Ingredients

  • 5 lb. spaghetti squash
  • 2 Tbsp. olive oil
  • 1/2 cup yellow onions diced
  • 2 1/4 tsp. sea salt divided
  • 8 oz. baby bella mushrooms roughly chopped
  • 1 Tbsp. garlic minced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. fennel seeds
  • 1 lb. ground beef 85/15
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 28 oz. crushed tomatoes
  • 15 oz. tomato sauce
  • 1 tsp. sugar leave out for Whole30

Instructions

  • Cut spaghetti squash in half lengthwise. Scoop out seeds and pulp. Place trivet in pot, along with 1 cup of water. Place squash on top of trivet. Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, quick-release pressure. Remove squash from pot and set aside to cool.
  • Clean out pot, then... Using sauté setting – add oil, onions, and 1/4 teaspoon of salt to pot and cook for 3-4 minutes, until soft and translucent.
  • Add mushrooms, garlic, oregano, basil, and fennel seeds to pot. Cook for about 10 minutes, until mushrooms have released their juices and then evaporated. Remove and set aside.
  • Continuing on sauté setting – add ground beef, 1 teaspoon of salt, and black pepper to pot. Break beef up as much as possible and cook until thoroughly browned. Drain and return to pot.
  • Return mushrooms to pot, along with garlic powder, and onion powder and mix well. Pour in crushed tomatoes, tomato sauce, 1 teaspoon of salt, and sugar. Mix well. Then lock lid and cook for 5 minutes at high pressure.
  • Meanwhile... Using a fork, scrape out flesh from each half of squash, making sure not to get any shell. Place in a large bowl. Just before transferring to serving dish, season spaghetti squash with salt to taste.
  • Once cook time is complete, quick-release pressure. In each individual serving dish, add spaghetti squash and top with desired amount of sauce.

Nutrition

Calories: 329kcal | Carbohydrates: 34g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 738mg | Potassium: 1088mg | Fiber: 7g | Sugar: 16g | Vitamin A: 785IU | Vitamin C: 20.1mg | Calcium: 144mg | Iron: 4.4mg

 

 

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