Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu

Ingredients and Weight:

• 1 medium spaghetti squash (4-5 pounds)
• 2 tablespoons olive oil
• 1 pound cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 large onion, chopped
• 1 cup dry red wine (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste

Preparation Time: 10 minutes

Cooking Time: 25 minutes (Instant Pot)

Cooking Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the squash with olive oil, season with salt and pepper, and place it cut-side up in the Instant Pot.
3. Add 1 cup of water to the pot.
4. Lock the lid and set the pot to manual for 10 minutes.
5. While the squash is cooking, heat the olive oil in a large skillet over medium heat.
6. Add the mushrooms and cook until softened and browned.
7. Add the garlic and onion and cook for 2-3 minutes more.
8. If using, deglaze the pan with the red wine and let it simmer until reduced by half.
9. Stir in the crushed tomatoes, oregano, basil, and red pepper flakes.
10. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, or until thickened.
11. Once the squash is done cooking, let the pressure release naturally for 5 minutes.
12. Using a fork, scrape the inside of the squash to create "spaghetti" strands.
13. Top the spaghetti squash with the mushroom ragu and serve.

Nutritional Information:

• Calories: 200 per serving
• Fat: 9 grams
• Carbohydrates: 30 grams (11 grams net)
• Protein: 7 grams

Dish Characteristics:

• Low-carb and vegan
• Rich and flavorful
• Perfect for a healthy and satisfying meal
• Can be customized to your taste preferences

User Comments:

• "This dish is amazing! It's so easy to make and the flavors are incredible."
• "I love that it's low-carb and vegan, but it still tastes like a classic spaghetti dish."
• "I'm not even a vegetarian, but I absolutely loved this meal. It's so flavorful and satisfying."

Special Precautions and Tips:

• If you don't have an Instant Pot, you can roast the squash in the oven at 400°F (200°C) for 45-60 minutes, or until tender.
• You can use any type of mushrooms you like for the ragu.
• If you don't have dry red wine, you can use a cup of vegetable broth instead.
• Serve the dish with a side of crusty bread to soak up all the delicious sauce.