Best 4 Easy Instant Pot Vegan Low Carb Spaghetti Squash With Mushroom Ragu Recipes
Embark on a culinary adventure with our easy instant pot vegan low carb spaghetti squash recipe featuring a tantalizing mushroom ragu! This delightful dish combines the goodness of spaghetti squash with a hearty and flavorful ragu made from a medley of mushrooms. Perfect for those seeking a healthier yet satisfying meal, this recipe is not only rich in taste but also low in carbohydrates, making it an ideal choice for health-conscious individuals following a vegan or low-carb diet. Get ready to savor a guilt-free, satisfying meal that will nourish your body and tantalize your taste buds!
Here are our top 4 tried and tested recipes!
EASY INSTANT POT® SPAGHETTI SQUASH
This is the best way to prepare spaghetti squash in your Instant Pot®! Flavorful and tender, spaghetti squash is a great low-carb, vegan substitute for traditional pasta dishes, and is ready in minutes.
Provided by Fioa
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 24.8 g, Fat 2.1 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 1045 mg, Sugar 0.8 g
EASY INSTANT POT® VEGAN LOW-CARB SPAGHETTI SQUASH WITH MUSHROOM RAGU
Try this tasty and deeply flavorful vegan mushroom ragu and low-carb spaghetti squash, so simple and very easy in your Instant Pot®.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 37 g, Fat 9.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 2811.7 mg, Sugar 7 g
EASY INSTANT POT® VEGAN LOW-CARB SPAGHETTI SQUASH WITH MUSHROOM RAGU
Try this tasty and deeply flavorful vegan mushroom ragu and low-carb spaghetti squash, so simple and very easy in your Instant Pot®.
Provided by Fioa
Categories Spaghetti Squash Recipes
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 37 g, Fat 9.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 2811.7 mg, Sugar 7 g
INSTANT POT® VEGAN SPAGHETTI SQUASH WITH PESTO
A quick and easy vegan main dish made in just minutes in your Instant Pot®. This recipe is so versatile that it works for any gluten-free, dairy-free, Whole30® or paleo diet.
Provided by Fioa
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon 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.
- 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, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
- Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 28.4 g, Fat 42.7 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6 g, Sodium 757.8 mg, Sugar 1.1 g
Tips:
- Choose the right spaghetti squash: Look for a squash that is firm and heavy for its size, with a deep yellow color. Avoid squash that has blemishes or soft spots.
- Cook the spaghetti squash properly: To ensure that the squash is cooked evenly, poke it with a fork or knife in several places before baking. Bake the squash until it is tender and easily pierced with a fork.
- Make sure the mushroom ragu is flavorful: Use a variety of mushrooms to add depth of flavor to the ragu. Sauté the mushrooms in a little olive oil until they are browned and softened. Add a splash of white wine or vegetable broth to deglaze the pan and bring out the flavors of the mushrooms.
- Top the spaghetti squash with plenty of sauce: Don't be shy with the mushroom ragu! Ladle a generous amount of sauce over the spaghetti squash so that each bite is full of flavor.
- Add some fresh herbs or vegetables: To brighten up the dish, add some fresh herbs like basil or parsley. You can also add some chopped vegetables like roasted red peppers or sun-dried tomatoes.
Conclusion:
This easy Instant Pot vegan low-carb spaghetti squash with mushroom ragu is a delicious and healthy meal that is perfect for busy weeknights. The spaghetti squash is a great low-carb alternative to pasta, and the mushroom ragu is packed with flavor. With just a few simple ingredients and a little time, you can have a delicious and satisfying meal on the table that the whole family will love.
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