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Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu

Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu

This Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu is a delicious and healthy alternative to traditional pasta. It's perfect for those looking to reduce their carb intake while enjoying the textures and flavors of a hearty ragu.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 150 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Spoon or spatula
  • 1 Measuring cup
  • 1 Measuring spoons

Ingredients
  

  • 1 medium spaghetti squash About 2 to 3 pounds.
  • 2 tablespoons olive oil
  • 1 medium onion Diced.
  • 4 cloves garlic Minced.
  • 8 ounces mushrooms Sliced.
  • 1 can crushed tomatoes 14 ounces.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt Or to taste.
  • ¼ teaspoon black pepper Or to taste.
  • ½ teaspoon red pepper flakes Optional.
  • Fresh basil for garnish Optional.

Instructions
 

  • Start by preparing the spaghetti squash. Carefully cut the squash in half lengthwise and remove the seeds. You can use a spoon to scoop them out.
  • Add 1 cup of water to the Instant Pot. Place the trivet inside the pot. Arrange the spaghetti squash halves on the trivet, cut side up. Close the lid and seal the valve. Set the Instant Pot to cook on high pressure for 7 minutes.
  • While the squash is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
  • Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender.
  • Stir in the crushed tomatoes, dried oregano, dried basil, salt, pepper, and red pepper flakes (if using) to the mushroom mixture. Allow it to simmer for about 5-10 minutes while the squash finishes cooking.
  • Once the Instant Pot timer goes off, carefully perform a quick release of the pressure. Open the lid and use a fork to scrape the inside of the spaghetti squash to create spaghetti-like strands.
  • Serve the spaghetti squash topped with the mushroom ragu. Garnish with fresh basil if desired.

Notes

Adjust the seasoning according to your taste preferences.
You can add more vegetables like spinach or bell peppers to the ragu for added nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.