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Instant Pot Spaghetti Squash & Meat Sauce

Kristen Richardson
Servings 6


  • 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
  • 2 lbs hot italian sausage (or sausage of choice)
  • 1 cup tomato sauce
  • 1 jar diced tomatoes


  • Preheat oven to 400 degrees.
  • Stab the squash with a fork or knife all around to poke holes in the flesh.
  • Microwave for about 5 minutes..it will be hot, use oven mitts to remove it.
  • Slice the stem off the squash, then slice in the half lengthwise.
  • Scoop out the seeds with a spoon.
  • 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).
  • Place squash side down on a lined cookie sheet and bake for 1 hour.
  • While that’s cooking, set your pressure cooker on the sauté setting. 
  • Add 1/2 onion chopped and drizzle 1 tbsp olive oil to sauté.
  • 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.
  • Add 1 cup (1/2 jar) of tomato sauce and 1 can diced tomatoes.
  • Cover and cook for 35 minutes. Once everything is done, plate it up and devour! 


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.