Healthy Recipes | Instant Pot 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 low carb, low fat, low calorie “Spaghetti” and Meat Sauce Dinner!

While working on set, Craft Services would have Spaghetti Squash with Mushrooms and Sauce all ready for me, every day. A huge dollop of Cottage Cheese would be on top! Imagine if they would have used a Pressure Cooker? Sure would have saved them time and room in their Food Trucks. The lead Make Up Artist, Wendy, was a good friend of mine. We met while I was teaching Aerobics at Slimmons, Richard Simmons’ Exercise Studio in Beverly Hills. She was one of my students and we became friends and then started working together.

Ground Turkey is much leaner and drier than Ground Beef, so you may need less oil, if you are using Ground Beef. I must admit, however, that I do like the taste of a little Olive Oil in Pasta Sauce. If using Ground Turkey, add an extra Tablespoon Worcestershire Sauce with the Ground Turkey.

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In my house we have to eat low carb has my husband is a diabetic. We had first switched over to whole wheat pasta for the higher fiber content to make sugar levels in the body rise slower.

Pressure Cooker Spaghetti Squash and Meat Sauce

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 4 servings\

Ingredients:

• 1 ounce Grated Carrot (helps with acidity)
• 1 teaspoon Sea Salt or to taste
• 1/4 teaspoon Freshly Ground Black Pepper or to taste
• 1 inch Asiago/Parmesan Rind
• 2 Bay Leaves
• 6 oz Cremini Mushrooms sliced, optional
• 2 Tablespoons Worcestershire Sauce
• 2 teaspoons Dried Basil
• 1 teaspoon Dried Oregano
• 2 teaspoons Dried Parsley Flakes
• 2-4 pounds Spaghetti Squash whole
• 28 oz Crushed Tomatoes
• 15 oz Tomato Sauce
• 6 oz Tomato Paste
• 3/4 cup Beef Broth
• 1/2 cup Red Wine/Cabernet or stock
• 1 pound Ground Beef or Turkey
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 cup Yellow/Brown Onion diced
• 1 stalk Fresh Celery diced
• 2 cloves Fresh Garlic minced

Optional:

• 1 Tablespoon Premium Fish Sauce

Instructions:

1. First, Trim Stem and Scrub Spaghetti Squash and set aside.
2. Second, 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 car
   amelize.  Pour out any excess grease.  Add garlic and cook another minute.
3. Next, 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.
4. Place Whole Spaghetti Squash on top of Sauce.  Push down into Sauce, if needed.
5. Lock on Lid and close Pressure Valve.  Cook on High Pressure for 10-14 minutes, depending on size of Spaghetti Squash.
6. When Beep sounds, allow a full Natural Pressure Release.
7. 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.
8. Cut Spaghetti Squash down the length and remove the seeds and gusts.  Use a fork to scrape the strands.

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