Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

Ingredients for - Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu

1. Spaghetti squash, halved and seeded - 1 (3 pound)
2. Vegetable broth - 1 cup
3. Fresh rosemary - 1 sprig
4. Salt - ½ tablespoon
5. Olive oil - 2 tablespoons
6. Onion, chopped - 1
7. Garlic, minced - 2 cloves
8. Chopped button mushrooms - 1 cup
9. No-salt-added whole tomatoes, undrained and chopped - 1 (28 ounce) can
10. Salt - 1 tablespoon
11. Ground black pepper - 1 teaspoon
12. Dried sage - ½ teaspoon
13. Bay leaves - 3
14. Basil - ½ teaspoon

How to cook deliciously - Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu

1. Stage

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. Stage

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. Stage

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.