Easy Instant Pot® Vegan Low-Carb Spaghetti Squash with Mushroom Ragu
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients1 h 15 m servings 227 cals
Original recipe yields 4 servings
- Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
Per Serving: 227 calories; 9.2 g fat; 37 g carbohydrates; 5.2 g protein; 0 mg cholesterol; 2812 mg sodium. Full nutrition