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®.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 227 Calories

Ingredients

• 1 tablespoon salt
• 1 onion, chopped
• 2 tablespoons olive oil
• ½ tablespoon salt
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• ½ teaspoon dried sage
• 3 bay leaves
• 1 cup vegetable broth
• 1 sprig fresh rosemary
• ½ teaspoon basil
• 1 cup chopped button mushrooms
• 1 (3 pound) spaghetti squash, halved and seeded
• 1 (28 ounce) can no-salt-added whole tomatoes, undrained and chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.