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