Looking for something simple for a weeknight dinner this week? Look no further! This Stuffed Spaghetti Squash is fast and simple to make and very delicious and filling!
2 Spaghetti Squash
1 Lb Ground Beef
2 Cans Diced Tomatoes
1 Can Sliced Mushrooms or 1 Container of Fresh Mushrooms, Sliced
1 Large Yellow Onion, Diced
Salt and Pepper
Goat Cheese or Shredded Cheese (Optional)
Start by cutting both Spaghetti Squash down the middle longways, then scoop out the seeds.
Place your Trivet in your Instant Pot (or Pressure Cooker) and add 1 Cup of water. Place the Spaghetti Squash Halves Inside with Flesh Side Up. Place the lid on top and set the vale to Sealing. Pressure Cook on High Pressure for 7 Minutes. Once, the timer goes off do a Quick Release.
Set your Spaghetti Squash to the side, and start again with a dry Instant Pot. Set to Saute Mode.
Add Olive Oil to the bottom of your Instant Pot, and add the diced onion and mushrooms (if fresh). Saute until soft and fragrant.
Add Ground Beef, and cook until brown.
Add the tomatoes and canned mushrooms (if you chose canned over fresh)
Add Salt, Pepper, and Italian Seasonings, and Stir. Turn off the Instant Pot, and let it sit. (Stir Occasionally)
Take a Fork and begin to shred the flesh of the Spaghetti Squash to create the "noodles". Then fill each "Boat" with your bolognese mixture.
Sprinkle Cheese on top and bake in the oven if you'd like or enjoy just like this for a more strict Paleo Recipe.
I'll be making more variations of this recipe in the future to share, but would love if you got creative and shared your ideas with me in the comments section! Let me know what you create!