Spaghetti Squash Taco Boats Pressure Cooker Recipe

Ground beef seasoned with fine-chopped jalapeños, cooked in the squash boat, and topped with shredded cheese and cilantro.

Prep Time
< 15 minutes
Cook Time
< 30 minutes
Servings
4
Ingredients:
  • 1 ½ to 2 pounds ground beef
  • 1 ½ cups water
  • 2 small (3 to 5 pounds each) spaghetti squash, halved lengthwise
  • 2 tablespoons chopped onion
  • 2 tablespoons minced jalapeño pepper
  • ¾ cup beef broth
  • 1 package (1 ounce) taco seasoning mix
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional toppings: shredded cheese, sliced jalapeño peppers, chopped fresh cilantro
Instructions:
  1. On your Crock-Pot® Express pressure cooker, press BROWN/SAUTE. Add beef, onions, jalapeño peppers, and cook for 6 to 8 minutes, or until browned, stirring frequently to break up the meat. Drain fat and transfer beef to a 7-inch round metal cake pan. Wipe the cooking pot clean.
  2. Add the water to the cooking pot and place the squash cut side up. Press STEAM, set temperature to HIGH and set the timer for 10 minutes. Make sure the Steam Release Dial is in the closed position. Press START/STOP.
  3. Meanwhile, stir broth, taco seasoning, salt, and black pepper into the cooked beef.
  4. Once cooking is complete, quick release pressure. Place the pan of seasoned beef to the cooking pot, directly on top of the squash. Secure the lid. Press STEAM, set temperature to HIGH and set timer to 10 minutes. Make sure Steam Release Dial is in the closed position. Press START/STOP.
  5. Once cooking is complete, quick release pressure.
  6. Spoon taco meat into squash, top with desired toppings, and enjoy!
Express Pressure Cooker
Entrees
Beef
Express Pressure Cooker