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spaghetti squash and sauce in white bowl
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Instant Pot Spaghetti Sauce with Spaghetti Squash

This Instant Pot spaghetti sauce is packed with flavor and pairs perfectly when served with spaghetti squash. And it's low-carb, gluten-free and Whole30 compliant.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 329kcal
Author Gary White

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.

Notes

*Use beef that is 85% lean, 15% fat.

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