Throw together this incredibly versatile dish in no time with your Instant Pot…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 3 whole spaghetti squash
- 1 tsp olive oil
- 2 lbs lean flank steak (cut 4 into pieces)
- 1 28 oz. Can whole stewed tomatoes
- 1 small onion (finely chopped)
- ½ cup red wine
- ¼ cup fat free beef stock
- 2 tbsp tomato paste
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 5 cloves of garlic (finely chopped)
- 2 thyme sprigs
- 1 tsp allspice
- 2 bay leaves
- Salt and pepper to taste
Preparation Method
-
Preheat oven to 400. Line a baking dish (or two) with parchment paper.
-
Cut spaghetti squash in half lengthwise (making 6 halves total), and scoop out the seeds.
-
Mist lightly with an olive oil mister or cooking spray, and season generously with salt and pepper.
-
Place squash cut side down in baking dish, and place in oven.
-
Cook until tender, about 45 min to 1 hour, depending on the size of the squash. Remove from oven and allow to cool.
-
While our squash is roasting, let Instant Pot saute mode.
-
Then add in olive oil. Then add the onions, carrots, and celery. Saute for about 2-3 minutes.
-
Add all remaining ingredients, and stir it around a bit to combine. Turn off saute and cover with lid.
-
Set Instant Pot to Meat/Stew mode and cook on high pressure for 35 minutes. Allow to naturally release until pressure valve is down.
-
Open the lid and shred beef with two forks.
-
If you would like the sauce to be thicker, just set Instant Pot back on saute mode, and cook until the sauce begins to thicken.
-
Once spaghetti squash is cool enough to handle, scrape the squash into strands with a fork.
-
Transfer strands to a serving bowl, or keep in the squash shell and use as a bowl.
-
Top each spaghetti squash half with 1/6th of the beef ragu and sauce.
-
Garnish with fresh parsley and grated parmesan cheese, if desired.
Enjoy it!!
