Spaghetti Squash with Meat Sauce


  • 1 tbsp olive oil
  • 1 lb ground beef
  • 2 cloves garlic
  • 1/4 cup finely chopped yellow onion
  • 28 oz can crushed tomatoes
  • 6 slices uncured pepperoni or salami
  • 1 1/2 tbsp Italian seasoning blend
  • 1 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp fine grind sea salt
  • 1/2 tsp ground black pepper
  • 1/3 cup beef broth
  • 1 bay leaf
  • 3 lb spaghetti squash
  • 2 tbsp tomato paste
  • 1 1/2 tbsp grated parmesan cheese
  • 1 tbsp fresh basil ribbons
  • Select Sauté (Normal). Once the pot is hot, add the olive oil, ground beef, garlic, and onions. Sauté, stirring continuously, for about 5 minutes or until the meat is browned.
  • Add the crushed tomatoes, pepperoni or salami, Italian seasoning, garlic powder, parsley, sea salt, black pepper, and beef broth to the pot. Using a wooden spoon, stir and scrape the bottom of the pot to loosen any browned bits. Add the bay leaf.
  • Using a paring knife, pierce the spaghetti squash 4 or 5 times on each side to create holes for venting the steam. Place the squash in the pot and on top of the sauce.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Manual or Pressure Cook (High) and set the cook time for 8 minutes. When the cook time is complete, allow the pressure to release naturally for 20 minutes and then quick release the remaining pressure.
  • Open the lid. Using a slotted spoon, carefully transfer the squash to a cutting board and set aside to cool.
  • Add the tomato paste to the pot and stir. Select Sauté (Less or Low), replace the lid, and let the sauce simmer for 6 minutes.
  • While the sauce is simmering, slice the cooled squash in half and use a spoon to scoop out the seeds. Using a fork, scrape the flesh to create the noodles.
  • Transfer the noodles to a colander to drain, pressing down on the noodles with paper towels to expel any excess moisture. Transfer the noodles to a serving platter.
  • Remove and discard the bay leaf. Ladle the sauce over top of the noodles and garnish with the Parmesan and basil ribbons (if using). Serve warm.
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