Easy Instant Pot Vegan Low Carb Spaghetti Squash with Mushroom Ragu

Ingredients

• 1 large spaghetti squash
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes
• 1/4 cup chopped fresh parsley

Directions

1. Cut the spaghetti squash in half lengthwise, scrape out the seeds and discard. Place the squash in the Instant Pot, cut side down, and pour in 1 cup of water.
2. Secure the lid and set to sealing. Cook on High Pressure for 6 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.
3. Carefully remove the squash from the Instant Pot and place on a plate or cutting board. Set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 3-4 minutes, stirring occasionally.
5. Add the mushrooms, Italian seasoning, red pepper flakes, salt, and black pepper and cook for another 4-5 minutes, stirring occasionally.
6. Add the diced tomatoes and parsley and simmer for 5 minutes.
7. Scoop the cooked squash into the skillet and stir to combine. Serve warm.

Interesting Facts

• Spaghetti squash is a great low-carb substitute for spaghetti noodles.
• Mushroom ragu is a delicious Italian sauce made with mushrooms, tomatoes, and herbs.
• The Instant Pot is a great way to cook vegetables quickly and easily.