Instant Pot Spaghetti Squash with Meat Sauce

🧂 Ingredients

• Trivet
• 1 cup water
• 1 medium-sized spaghetti squash
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 lb extra lean ground beef
• 1/2 tsp each salt & pepper
• 1 (690mL) jar tomato sauce
• 1/2 cup mozzarella cheese, grated (optional)
• Chopped fresh basil, for garnish (optional)

Instructions

• 1 Microwave spaghetti squash for 2 minutes to soften it – this will make it easier
  to cut. Slice spaghetti squash in half lengthwise and scoop out seeds. Place
  trivet on the bottom of Instant Pot and pour in water. Add spaghetti squash
  halves on their sides.
• 2 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 5 minutes. Instant Pot will take
  about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
• 3 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily.
• 4 Remove spaghetti squash with gloves and scrape into strands with a fork. Serve
  and enjoy, or continue by making meat sauce with instructions below.
• 5 Add olive oil to Instant Pot and set to saute. Add ground beef, sauteeing 3-4
  minutes until browned. Add onions, carrot, celery, garlic, salt & pepper and
  cook until veggies soften, about another 3-4 minutes.
• 6 Add tomato sauce, then simmer for 10 minutes. Remove sauce from pot and serve
  over cooked spaghetti squash, adding cheese and basil if desired. Enjoy!

Nutrition Info