Instant Pot Spaghetti Squash with Meat Sauce
A simple and absolutely delicious take on the classic Italian dish, this Keto friendly version is just as satisfying!
Servings: 4 servings
Calories: 402kcal
Ingredients
- 1 pound ground beef
- 1 medium spaghetti squash about 2 1/2 pounds
- 2 cups tomato sauce (use low sugar or no sugar added, like Rao's brand)
- 1/2 cup grated parmesan cheese
- 1 small bunch fresh basil
Instructions
Cook the Spaghetti Squash
- Cook the spaghetti squash in your Instant Pot: Pierce a few holes in the skin with fork or knife. Set on the rack inside your Instant Pot.
- Add a 1/2 cup of water. Cook on High Pressure for 15 minutes. Use a MPR to release pressure (turn the knob and carefully release the steam).
- Allow to cool enough to handle, then cut open and remove the seeds with a spoon. Use two forks to fluff the spaghetti squash and remove it from the skin.
Cook the Ground Beef
- While the Instant Pot is cooking the squash, add the ground beef to a large skillet. Cook over medium heat, breaking it apart and turning often as it cooks, until browned.
- Season lightly with salt and pepper and continue to cook until cooked through. Optionally, you can drain off some of the rendered fat.
Assemble and Serve
- On plates or inside the squash, top the spaghetti squash with sauce. Spoon the meat mixture on top of the sauce, then a big sprinkle of parmesan.
- Lastly, top with a few fresh basil leaves.
Nutrition
Serving: 0.5pound | Calories: 402kcal | Carbohydrates: 24g | Protein: 29g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 949mg | Potassium: 1016mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1034IU | Vitamin C: 14mg | Calcium: 231mg | Iron: 5mg
