Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu
Recipe by Fioa from allrecipes.com
Dinner 1 Hr. 15 Mins.
Ingredients
4
4 servings
- •1 (3 pound) spaghetti squash, halved and seeded
- •1 cup vegetable broth
- •1 sprig fresh rosemary
- •0.5 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
- •0.5 teaspoon dried sage
- •3 bay leaves
- •0.5 teaspoon basil
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 227
- Carbohydrate: 37g
- Fat: 9g
- Fiber: 3g
- Protein: 5g
- Sugar: 7g
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