Easy Instant Pot® Vegan Low-Carb Spaghetti Squash with Mushroom Ragu
Try this tasty and deeply flavorful vegan mushroom ragu and low-carb spaghetti squash, so simple and very easy in your Instant Pot®.
- Serves: 4 persons
- 1(3 pound) spaghetti squash, halved and seeded
- 1cup vegetable broth
- 1sprig fresh rosemary
- ½tablespoon salt
- 2tablespoons olive oil
- 1onion, chopped
- 2cloves garlic, minced
- 1cup chopped button mushrooms
- 1(28 ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1tablespoon salt
- 1teaspoon ground black pepper
- ½teaspoon dried sage
- 3bay leaves
- ½teaspoon basil
Step 1Combine 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.
Step 2Release 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.
Step 3Heat 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.