Here it is, folks, the ONE AND ONLY recipe that you’ll ever find for Spaghetti Squash Casserole that cooks it all in ONE POT!
Seriously, I searched the Internet high and low for some guidance on making an all-in-one spaghetti squash casserole and couldn’t find a single one. Most recipes have you roast or bake or steam the spaghetti squash separately from the sauce and then combined them together - getting multiple pots and pans dirty in the multi-step process. No thank you!
What’s the point of an Instant Pot if you aren’t throwing the entire dinner into it?
So to avoid cooking the spaghetti squash separately, we are slicing our spaghetti squash into rings when it is raw (microwave for a couple of minutes to soften before slicing if desired), scooping out the seeds, slicing off the hard shell and then throwing the raw rings into the Instant Pot along with the sauce to cook together in harmony and convenience!
1 tablespoon minced garlic
1 yellow onion, chopped
1 pound ground beef (OR Beyond Beef)
1 teaspoon sea salt
½ teaspoon red pepper flakes
1 spaghetti squash
1 (24 oz) jar spaghetti sauce (no added sugar)
1 cup Fresh mozzarella in water (optional)
1 tablespoon fresh basil (optional)
Turn the pressure cooker on and select the Sauté function. Once hot, add the olive oil. Add the garlic and cook for a minute. Add the onion and cook, stirring often, for 2 minutes.
Add the ground beef (or Beyond Beef) and cook, breaking it up into small pieces. Add the salt, pepper, oregano and red pepper flakes and mix well. Select cancel to reset the pressure cooker setting.
Poke a few holes in the spaghetti squash and microwave for 2 minutes to soften. Use a large knife to slice the squash into 2-inch wide rings. Scrape out the seeds from each ring and discard. Use the knife to slice off the hard outer skin from each ring and discard.
Arrange the spaghetti squash rings over the top of the sauce in the Instant Pot. Pour the marinara sauce over the top of the squash rings.
Secure the lid on the Instant Pot and Pressure cook on high for 1 minute. Once complete, allow 5 minutes for the pressure to release.
Remove the lid and stir the squash rings into the sauce. Sprinkle the mozzarella cheese into the pot and stir to combine. Serve warm with fresh basil. Enjoy!
NOTE: If using Beyond Beef omit the salt and pepper, as it is already salty enough!