Easy Instant Pot Vegan Low Carb Spaghetti Squash With Mushroom Ragu In 30 Minutes

Transform dinner in just 30 minutes with this innovative vegan and low-carb take on spaghetti, featuring tender spaghetti squash and a rich, savory mushroom ragu. This effortless Instant Pot recipe combines the comfort of Italian cuisine with the convenience of a quick, one-pot meal.

Ingredients

• 1 small spaghetti squash (about 2 lbs)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup vegetable broth
• 1/4 cup red wine (optional)
• 1 tablespoon tomato paste
• 5 ounces fresh spinach leaves
• Fresh parsley, chopped (for garnish)

Instructions

Press the “Saute” button on the Instant Pot and heat the olive oil.

Add the chopped onion and sauté until translucent, about 5 minutes.

Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add the minced garlic and cook for 1 minute, until fragrant.

Add the dried basil, oregano, salt, black pepper, and red pepper flakes (if using) to the pot, and stir to combine.

Cook for 1 minute, until the spices are fragrant.

Add the vegetable broth, red wine (if using), and tomato paste to the pot.

Stir to combine, scraping up any browned bits from the bottom of the pot.

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Place the squash in the pot, cut side up.

Close the lid of the Instant Pot and set the valve to “Sealing”.

Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.

When the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

Remove the squash from the pot and let it cool slightly.

Use two forks to shred the squash into strands.

Add the fresh spinach leaves to the pot and stir to wilt.

To serve, divide the spaghetti squash among five plates, then top with the mushroom ragu and garnish with chopped parsley.

Notes

Here’s a quick rundown of what you’ll need to know before getting started: Make sure to choose a spaghetti squash that’s about 2 lbs, so it cooks evenly and fits in your Instant Pot.

If using red wine, be aware that it’s optional, but it adds a rich depth of flavor to the dish.

Remember to chop that onion finely, so it cooks quickly and blends into the ragu.

When cooking the mushrooms, let them release their moisture before they start browning – it’s an important step for flavor and texture.

If you like a little heat, don’t skip the red pepper flakes – they add a nice kick! For the best results, use fresh spinach leaves, as they wilt beautifully and add a burst of freshness to the dish.

This recipe is perfect for a quick weeknight dinner or a special occasion, as it serves 5 generously.

Be patient when cooking the squash – the pressure cooker does its magic, and 10 minutes of natural release ensures tender, easily shreddable squash.

Nutrional Value

• Calories: 242
• Protein: 12g
• Fat: 10g
• Saturated Fat: 1.5g
• Carbohydrates: 28g
• Fiber: 7g
• Sugar: 8g
• Sodium: 400mg
• Potassium: 740mg
• Vitamin A: 15% of the Daily Value (DV)
• Vitamin C: 80% of the DV
• Calcium: 10% of the DV
• Iron: 15% of the DV