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

Easy Low-Carb Spaghetti Squash with Rich Mushroom Ragu (Ready in 30 Minutes!). Make this instant pot vegan meal for a quick and healthy dinner! Click to get the full recipe.

Hello, health-conscious foodies! Get ready to embark on a culinary adventure that combines convenience and nutrition.

Today, we bring you an irresistible recipe that will tantalize your taste buds while keeping your waistline in check.

Our Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu is a wholesome and indulgent dish that will make your taste buds sing and your body thank you.

So put on your apron, gather your ingredients, and let’s create a meal that is both satisfying and nourishing!

Ready Time

1 hrs 15 mins

Yields

5 servings

Ingredients

  • 5 pound spaghetti squash, halved and seeded
  • 1.2 cup vegetable broth
  • 5 sprigs fresh rosemary
  • 1 tablespoon salt
  • 2.5 tablespoon olive oil
  • 1.5 onion, chopped
  • 3 cloves garlic, minced
  • 1.2 cup chopped button mushrooms
  • 1.5 (28 ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1.5 tablespoon salt
  • 1.2 teaspoon ground black pepper
  • 0.6 teaspoon dried sage
  • 4 bay leaves
  • 0.6 teaspoon basil

Instructions

Combine the halved and seeded spaghetti squash, vegetable broth, fresh rosemary sprigs, and salt into your Instant Pot. Secure the lid and set the pressure to high according to the manufacturer’s guidelines.

Program the timer for 7 minutes, allowing 10-15 minutes for pressure to build.

Once the cooking time is complete, carefully release the pressure using the quick-release method as per the manufacturer’s instructions for approximately 5 minutes. Open the lid and remove the spaghetti squash.

Set it aside to cool until it’s easy to handle.

Scrape the flesh of the squash into spaghetti-like strands with a fork. In a separate skillet over medium heat, heat the olive oil and sauté the chopped onion and minced garlic until the onion softens and becomes translucent, which takes about 4 minutes.

See also  Savory Sun-Dried Tomato Chicken Thighs

Add the chopped button mushrooms and cook until tender, about 3 minutes.

Pour in the undrained and chopped whole tomatoes into the skillet. Season with salt, black pepper, dried sage, and bay leaves.

Increase the heat to medium-high and bring the sauce to a boil.

Then, reduce the heat to low, cover the skillet, and simmer for about 20 minutes. After simmering, remove the bay leaves and stir in the basil.

Serve the flavorful mushroom ragu over the spaghetti squash strands, and enjoy a delicious and nutritious meal!

Nutrional Value

  • Calories: 230
  • Fat: 10g (15% DV)
  • Saturated Fat: 1.5g (8% DV)
  • Cholesterol: 0mg (0% DV)
  • Sodium: 600mg (26% DV)
  • Carbohydrates: 30g (10% DV)
  • Fiber: 10g (40% DV)
  • Sugar: 15g
  • Protein: 10g
Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu
Vegan Low-Carb Spaghetti Squash

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