Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu

Name: Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu
Prep time: 25 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 (3 pound) spaghetti squash, halved and seeded; 1 cup vegetable broth; 1 sprig fresh rosemary; 0.5 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; 0.5 teaspoon dried sage; 3 bay leaves; 0.5 teaspoon basil

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Try this tasty and deeply flavorful vegan mushroom ragu and low-carb spaghetti squash, so simple and very easy in your Instant Pot.

Recipe by Fioa

Updated on February 16, 2023

2

Prep Time:

25 mins

Cook Time:

45 mins

Additional Time:

5 mins

Total Time:

1 hrs 15 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

Spaghetti squash:

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig fresh rosemary
½ tablespoon salt

Ragu:

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

Directions

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.

Nutrition Facts (per serving)

227	Calories
9g	Fat
37g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 227
% Daily Value *
Total Fat 9g	12%
Saturated Fat 1g	7%
Sodium 2812mg	122%
Total Carbohydrate 37g	13%
Dietary Fiber 3g	11%
Total Sugars 7g
Protein 5g
Vitamin C 29mg	143%
Calcium 164mg	13%
Iron 4mg	20%
Potassium 873mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.