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Instant Pot Spaghetti Squash & Meat Sauce

Serving size: Makes 6 servings

  • ​1 spaghetti squash
  • 3 tbsp olive oil
  • Salt and pepper
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Red pepper flakes
  • 1/2 onion, chopped
  • 1 lb ground beef
  • 2lbs hot italian sausage (or sausage of choice)
  • 1 cup tomato sauce
  • 1 jar diced tomatoes
  1. Preheat oven to 400 degrees.
  2. Stab the squash with a fork or knife all around to poke holes in the flesh. 
  3. Microwave for about 5 minutes..it will be hot, use oven mitts to remove it.
  4. Slice the stem off the squash, then slice in the half lengthwise.
  5. Scoop out the seeds with a spoon.
  6. Brush with 2 tbsp olive oil and sprinkle with your favorite seasonings (I used s&p, garlic powder, onion powder, red pepper flakes, Italian seasoning).
  7. Place squash side down on a lined cookie sheet and bake for 1 hour.
  8. While that’s cooking, set your pressure cooker on the sauté setting. 
  9. Add 1/2 onion chopped and drizzle 1 tbsp olive oil to sauté.
  10. Add 1lb ground beef (I used wagyu), and 2lbs ground sausage (I used hot Italian) mix to combine until cooked through and cancel the sauté function.
  11. Add 1 cup (1/2 jar) of tomato sauce and 1 can diced tomatoes.
  12. Cover and cook for 35 minutes. Once everything is done, plate it up and devour! 

KP’s Tip: For a crockpot version, make the squash as directed. Sauté the onion and meat in a pan, throw in the crockpot. Add the tomato sauce and diced tomatoes and cook on high for 3 hours.