How To Make One-Pot Spaghetti Squash and Meat Sauce
This easy and savory One-Pot Spaghetti Squash and Meat Sauce will surely surprise everyone! It’s made with ground beef, spaghetti squash, cheese, and more!
- 1lbground beef,93%
- 1small onion,chopped
- 1tspkosher salt
- black pepper,to taste
- 28ozcrushed tomatoes,(canned) such as Tuttorosso
- bay leaf
- romano pecorino cheese rind,optional
- 1lblarge spaghetti squash,(makes 6½ cups cooked)
- cheese,grated, for topping, optional
Sauté the beef with the onion, garlic, salt, pepper. Add the crushed tomatoes, bay leaf, and cheese rind, and stir.
Pierce the spaghetti squash all over with a knife and place over the sauce.
Cook on High pressure for 15 minutes, or until the skin of the squash easily gives when pressed with a spoon.
Let the pressure release, discard the bay leaf and rind, and transfer the squash to a bowl to let cool.
When cool enough to handle, cut it in half with a large knife, discard the seeds and scoop the strands out with a fork.
Place in a colander to drain well (use paper towels as well to soak up any excess moisture) then serve the sauce over the squash with grated cheese, if desired.
To make in the Slow Cooker, saute the meat as above in the skillet, transfer to the slow cooker with the remaining ingredients as listed above, and cook on Low for 6 to 8 hours.
- Calories: 269.73kcal
- Fat: 16.04g
- Saturated Fat: 5.91g
- Trans Fat: 0.89g
- Monounsaturated Fat: 6.80g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 17.69g
- Fiber: 4.34g
- Sugar: 8.42g
- Protein: 16.02g
- Cholesterol: 53.68mg
- Sodium: 623.49mg
- Calcium: 92.97mg
- Potassium: 713.09mg
- Iron: 3.94mg
- Vitamin A: 25.11µg
- Vitamin C: 15.51mg
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