Easy Instant Pot® Vegan Low-Carb Spaghetti Squash with Mushroom Ragu recipe

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Ingredients

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig fresh rosemary
½ tablespoon salt
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup chopped button mushrooms
1 (28 ounce) can no-salt-added whole tomatoes, undrained and chopped
1 tablespoon salt
1 teaspoon ground black pepper
½ teaspoon dried sage
3 bay leaves
½ teaspoon basil

Nutrition Info

227.1 calories
carbohydrate: 37 g
cholesterol: : -
fat: 9.2 g
fiber: 3.2 g
protein: 5.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 2811.7 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.

  3. Heat olive oil in a skillet over medium heat, stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms, cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.

Recipe Yield

4 servings

Recipe Note

Try this tasty and deeply flavorful vegan mushroom ragu and low-carb spaghetti squash, so simple and very easy in your Instant Pot®.

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