Easy Instant Pot® Vegan Low-Carb Spaghetti Squash with Mushroom Ragu recipe
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Ingredients
- 1 (3 pound) spaghetti squash, halved and seeded 1 cup vegetable broth 1 sprig fresh rosemary ½ tablespoon salt 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 ½ teaspoon dried sage 3 bay leaves ½ teaspoon basil
Nutrition Info
- 227.1 caloriescarbohydrate: 37 gcholesterol: : -fat: 9.2 gfiber: 3.2 gprotein: 5.2 gsaturatedFat: 1.4 gservingSize: -sodium: 2811.7 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Easy Instant Pot® Vegan Low-Carb Spaghetti Squash with Mushroom Ragu
Directions
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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.
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.
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.