Spaghetti Squash With Bolognese (Pressure)

Spaghetti Squash With Bolognese (Pressure)


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Spaghetti Squash With Bolognese (Pressure)
Prep Time
15 Minutes
Cook Time
22 Minutes

Spaghetti Squash With Bolognese (Pressure)


1 large (approx. 3 lbs) spaghetti squash
1 lb ground beef
1 small onion, diced
3 cloves of garlic, minced
1 tsp salt
1 tsp black pepper
1 can (28oz) tomato sauce
1 cup beef broth
1 bay leaf
1 tbsp olive oil
1⁄4 cup grated pecorino romano cheese


Press BROWN/SAUTÉ, set temperature to HIGH, and then press START/STOP. Add oil to Cooking Pot and brown the beef for about 5 minutes. Do not overcook. Add onions and continue sautéing for two more minutes.

Stir in garlic, salt and pepper until fragrant. Add tomato sauce, beef broth, and bay leaf and gently stir until combined. Press START/STOP.

Pierce approximately 10-15 holes into the spaghetti squash using a large knife and then place whole squash into Cooking Pot over the sauce (use Steaming Rack if desired).
Secure the lid. Press BEANS/CHILI, set pressure to HIGH, and adjust time to 15 minutes. Make sure the Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.

Once cooking has completed, and the pressure is released, you should easily be able to pierce the squash with a fork. Remove the squash from the Cooking Pot and cut in half. Use a spoon to scrape out the seeds of the squash and discard. Then use a fork to gently scrape the fresh of the squash, which should separate into long, stringy, spaghetti-like strands. Serve spaghetti squash strands with the meat sauce and top with grated cheese.

If the sauce is not thick enough after cooking, you can simmer until it reaches the desired thickness. Press BROWN/SAUTÉ, set temperature to LOW, and then press START/STOP. Once complete, press START/STOP.


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