Granny’s Spaghetti Sauce and Spaghetti Squash


  • 2 tablespoons extra-virgin olive oil
  • 1 pound grass-fed ground beef
  • 1 pound pork chops
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 26.5 ounce tomato puree
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon fresh basil
  • 1/4 teaspoon black pepper
  • 10 sprigs fresh parsley
  • 1/4 teaspoon cinnamon
  • 1 medium sized spaghetti squash
  • 1 cup of water
  • 1 tablespoon extra-virgin olive oil
  • pinch of salt
  • Cut the squash in half and remove all the seeds with a spoon.
  • Put 1 cup of water into the Instant Pot. Place squash cut side down in the pot with a steaming rack.
  • Close the lid and set to manual or pressure cooker high pressure for 10 minutes.
  • When the timer goes off, release the pressure manually and remove the lid.
  • Release the “noodles” by dragging the fork lengthwise along the spaghetti squash with a fork.
  • Place noodles in a bowl and toss with olive oil and salt. Cover and set aside while the sauce cooks.
  • Set the Instant Pot to high sauté mode.
  • Place the olive oil in the pot. Add the pork chops and brown well on all sides. Remove the pork chops with tongs and set aside.  Add the ground beef and brown it for 5 to 7 minutes. It does not need to be cooked all the way through. Add the onion and garlic.
  • Return the pork chops to the pot. Add tomato puree, tomato paste, honey, oregano, salt, basil, and pepper. Stir to fully incorporate sauce and meat in the pot.
  • Secure the lid and set the Instant Pot to Meat/ Stew (or manual) high pressure and for 25 minutes.
  • Once the timer goes off, allow the pressure to release naturally. Open the lid and reserve the pork chops for another use.
  • Stir in the parsley and cinnamon. Serve the sauce hot over the cooked spaghetti squash noodles. Garnish with fresh parsley.
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