Best 4 Easy Instant Pot Vegan Low Carb Spaghetti Squash With Mushroom Ragu Recipes
Dive into a culinary journey with our mouthwatering Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu! This delectable dish tantalizes your taste buds with a symphony of flavors and textures. Succulent spaghetti squash, roasted to perfection, serves as the foundation for a hearty and flavorful mushroom ragu. A medley of sautéed mushrooms, aromatic herbs, and rich tomato sauce create a savory and satisfying sauce that coats every strand of spaghetti squash. This low-carb alternative to traditional pasta is not only delicious but also a nutritious and guilt-free indulgence.
In addition to the main recipe, we present two enticing variations to cater to diverse preferences. The first variation introduces a creamy avocado sauce, adding a luscious and velvety texture to the dish. Avocado enthusiasts will delight in this creamy upgrade. For those craving a spicy kick, the second variation incorporates a zesty Arrabiata sauce, featuring fiery red peppers and a hint of tangy heat.
Whether you're following a vegan lifestyle, seeking low-carb options, or simply searching for a wholesome and flavorful meal, this versatile recipe has something for everyone. Embark on this culinary adventure and savor the explosion of flavors in every bite.
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
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
VEGAN SPAGHETTI SQUASH
An extremely tasty and healthy spaghetti squash dish that's vegetarian/vegan friendly and very customizable! I also used fresh ingredients but they can be substituted to save time. Enjoy with garlic bread.
Provided by yacqueli
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.
- Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
- Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast vegetables in the oven for 45 minutes to 1 hour.
- While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.
- Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.
- Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 29.2 g, Fat 6.9 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 82.9 mg, Sugar 3.9 g
GREEK-INSPIRED VEGAN SPAGHETTI SQUASH
Vegan spaghetti squash with a Greek flavor. Garnish with walnuts, if desired.
Provided by Stacey
Categories Spaghetti Squash Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
- While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
- Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
- Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 41 g, Fat 10.6 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 159 mg, Sugar 5.1 g
Tips:
- To save time, use pre-cut spaghetti squash or pre-cooked mushrooms.
- For a richer flavor, use a combination of mushrooms, such as cremini, shiitake, and oyster mushrooms.
- Add a splash of white wine or vegetable broth to the ragu for extra flavor.
- Serve the spaghetti squash with a sprinkle of grated Parmesan cheese or vegan Parmesan cheese.
- Leftover spaghetti squash can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Conclusion:
This easy Instant Pot vegan low-carb spaghetti squash with mushroom ragu is a delicious and healthy meal that can be made in just 30 minutes. The spaghetti squash is perfectly cooked and the mushroom ragu is flavorful and satisfying. This dish is perfect for a weeknight dinner or a special occasion.
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