Spaghetti Squash with Meat Sauce
Spaghetti squash makes for a lovely pasta alternative in this hearty, keto-friendly version of an Italian classic. Spaghetti squash is low in carbs and so simple to roast whole in the Instant Pot.
Servings Prep Time
6servings 5minutes
Cook Time
18minutes
Servings Prep Time
6servings 5minutes
Cook Time
18minutes
Ingredients
  • 1tbsp olive oil
  • 1lb ground beef
  • 2cloves garlicminced
  • 1/4cup finely chopped yellow onion
  • 28oz can crushed tomatoes
  • 6slices uncured pepperoni or salamichopped
  • 1 1/2tbsp Italian seasoning blend
  • 1tsp garlic powder
  • 1/2tsp dried parsley
  • 1/2tsp fine grind sea salt
  • 1/2tsp ground black pepper
  • 1/3cup beef broth
  • 1 bay leaf
  • 3lb spaghetti squashwashed and dried
  • 2tbsp tomato paste
  • 1 1/2tbsp grated parmesan cheese
  • 1tbsp fresh basil ribbonsoptional
Instructions
  1. Select Sauté (Normal). Once the pot is hot, add the olive oil, ground beef, garlic, and onions. Sauté, stirring continuously, for about 5 minutes or until the meat is browned.
  2. Add the crushed tomatoes, pepperoni or salami, Italian seasoning, garlic powder, parsley, sea salt, black pepper, and beef broth to the pot. Using a wooden spoon, stir and scrape the bottom of the pot to loosen any browned bits. Add the bay leaf.
  3. Using a paring knife, pierce the spaghetti squash 4 or 5 times on each side to create holes for venting the steam. Place the squash in the pot and on top of the sauce.
  4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Manual or Pressure Cook (High) and set the cook time for 8 minutes. When the cook time is complete, allow the pressure to release naturally for 20 minutes and then quick release the remaining pressure.
  5. Open the lid. Using a slotted spoon, carefully transfer the squash to a cutting board and set aside to cool.
  6. Add the tomato paste to the pot and stir. Select Sauté (Less or Low), replace the lid, and let the sauce simmer for 6 minutes.
  7. While the sauce is simmering, slice the cooled squash in half and use a spoon to scoop out the seeds. Using a fork, scrape the flesh to create the noodles.
  8. Transfer the noodles to a colander to drain, pressing down on the noodles with paper towels to expel any excess moisture. Transfer the noodles to a serving platter.
  9. Remove and discard the bay leaf. Ladle the sauce over top of the noodles and garnish with the Parmesan and basil ribbons (if using). Serve warm.
Recipe Notes

Tip
Unused portions of the squash noodles and meat sauce can be stored separately in resealable containers in the
refrigerator for up to one week.

Nutrition per serving
Calories: 230
Fat: 12g
Net carbs: 9g
Protein: 19g