Easy Instant Pot® Vegan Low-Carb Spaghetti Squash W

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions