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One-Pot Spaghetti Squash and Meat Sauce (Pressure Cooker and Slow Cooker)
Make this easy, healthy Spaghetti Squash AND Meat Sauce all at the same time with this delicious one-pot meal ready in under thirty minutes when made in the pressure cooker or slow cooker!
Ingredients
- 1 lb 93% ground beef
- 1 small chopped onion
- 3 cloves crushed garlic
- 1 teaspoon kosher salt
- black pepper (to taste)
- 28 oz can crushed tomatoes (I LOVE Tuttorosso)
- bay leaf
- pecorino romano cheese rind (optional, omit whole30)
- 1 Large (4 lb spaghetti squash (makes 6 1/2 cups cooked))
- grated cheese for topping (optional, omit whole30)
Instructions
- Sauté the beef with onion, garlic, salt, pepper. Added crushed tomatoes, bay leaf and cheese rind, stir. Pierce the spaghetti squash all over with a knife and place over the sauce. Cook high pressure 15 minutes, or until the skin of squash easily gives when pressed with a spoon. Let the pressure release, discard bay leaf and rind and transfer the squash to a bowl to let cool.
- When cool enough to handle, cut in half with a large knife, discard the seeds and scoop the strands out with a fork. Place in a colander to drain well (I use paper towels as well to soak up any excess moisture) then serve sauce over squash with grated cheese if desired.
- For the slow cooker, saute meat as above in skillet, transfer to slow cooker with remaining ingredients as listed above and cook low 6 to 8 hours.
Nutrition
Serving: 1cup squash, 2/3 cup sauce, Calories: 210kcal, Carbohydrates: 21g, Protein: 19.5g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 549mg, Fiber: 5g, Sugar: 8.5g
- WW Points: 0