Spaghetti Squash Spaghetti Ragu Recipes
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
SPAGHETTI SQUASH SPAGHETTI #RAGU
Ragú® Recipe Contest Entry. This is a hearty, comforting recipe that can be enjoyed as is, or easily adapted with your own ingredients to fit any tastes!
Provided by lis28133
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut spaghetti squash in half, and remove seeds.
- Place the spaghetti squash upside down so the rind is facing upwards in a microwave safe dish.
- Add ½ inch of water to the dish, and microwave for 8 minutes, or until the squash is soft.
- Slice Italian sausage into ½ inch pieces and brown the sausage in a large skillet over medium heat.
- Cook pasta according to package directions. Drain the pasta and stir in the Ragu pasta sauce and Italian sausage. Use a fork to separate the spaghetti squash strands and add them to the pasta mixture.
- Transfer to a 9x13 dish.
- Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
- Bake 350 degrees for 30 minutes or until hot and cheese is melted. Enjoy!
Nutrition Facts : Calories 595.1, Fat 30.1, SaturatedFat 12.5, Cholesterol 68, Sodium 1109.1, Carbohydrate 52.9, Fiber 2.1, Sugar 2.6, Protein 27
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