Easy Instant Pot® Vegan Low-Carb Spaghetti Squash With Mushroom Ragu Recipe

Name: Easy Instant Pot® Vegan Low-Carb Spaghetti Squash With Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spaghetti squash:; 1 (3 pound) spaghetti squash, halved and seeded; 1 cup vegetable broth; 1 sprig fresh rosemary; 1/2 tablespoon salt; Ragu:; 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; 1/2 teaspoon dried sage; 3 bay leaves; 1/2 teaspoon basil

Servings: persons

Spaghetti squash:
1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig fresh rosemary
1/2 tablespoon salt
Ragu:
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
1/2 teaspoon dried sage
3 bay leaves
1/2 teaspoon basil

1
Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). 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.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Spaghetti squash:, 1 (3 pound) spaghetti squash, halved and seeded, 1 cup vegetable broth, 1 sprig fresh rosemary, and more.

Yes, Easy Instant Pot® Vegan Low-Carb Spaghetti Squash With Mushroom Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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