One of my favorite Instant Pot meals to date, this 21 Day Fix Instant Pot Bolognese Sauce with Spaghetti Squash is simple to make, deliciously low carb, and packed with lots of protein and veggie power to keep you full and happy! This post contains affiliate links for products I am obsessed with.
Confession #116 – We almost never have leftovers in my house and it’s all my husband’s fault. He doesn’t read my blog often, so I can get away with saying this here.
Besides, he knows it’s true. (**But if you are reading this, I totally love you anyway!)
Even when I intentionally make extra of something, somehow the extra portions disappear before I can grab out the Tupperware.
I mean, the man likes to eat. We pretty much bonded over our love of food (and strangely our mutual love for hot dogs) on our very first date. Anyway, he sees a pot of food as fair game no matter what Autumn says about the containers.
This Beef Bolognese with Spaghetti Squash was no exception. My husband was literally scraping the Instant Pot clean…bypassing the plate and spooning it directly into his mouth.
I guess he liked it.
My dreams of leftovers for lunch were crushed.
Next time I’ll have to make a double batch and hide it all…you know, behind the veggies in the freezer.
Lucky for me, it’s such a simple recipe made even more simple using the Instant Pot. Not only is the sauce easy to throw together, the Spaghetti Squash cooks right in the sauce. No need to cut it or anything because it steams right in the IP.
Bolognese is different than a traditional meat sauce; it’s less about the tomatoes and more about the meat. Because it starts with a soffritto, which is basically finely chopped carrots, onions, and celery, I almost always have the ingredients on hand to make it. It’s also the perfect meal to prep while you are cooking a soup, which frequently starts with the same base.
To keep the sauce dairy free, I used coconut milk and I think it gave it the perfect velvety smooth finish. I dip top mine with some parmesean cheese, but my son ate his all up without it! So whatever works for you!
Another Instant Pot success!
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21 Day Fix Instant Pot Beef Bolognese
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian
Description
One of my favorite Instant Pot meals to date, this 21 Day Fix Instant Pot Bolognese Sauce with Spaghetti Squash is simple to make, deliciously low carb, and packed with lots of protein and veggie power to keep you full and happy!
Ingredients
- 1 small to medium spaghetti squash
- 1 lb lean ground beef
- 1/2 cup of diced onions
- 3 cloves of garlic, minced
- 1 cup of carrots, diced small
- 1/2 cup of celery, diced small
- 4 tsp vegan butter or ghee (can sub regular butter)
- 1 28 oz can of crushed tomatoes
- 1/4 cup of white wine (or sub red if you have it)
- 2 T coconut cream (the thick part of canned coconut milk)
- fresh basil
- Himalayan salt
- Parmesan cheese (omit for dairy-free)
Instructions
- Set Instant Pot to saute and brown ground beef until cooked through. Add in veggies and saute for a few more minutes.
- Next, stir in tomatoes, butter, white wine, and 1/2 tsp of Himalayan salt.
- Wash and dry Spaghetti Squash thoroughly. Using a sharp knife, poke slits all around the squash, then place it in the IP on top of the sauce.
- Lock IP cover and set to manual for 18 minutes.
- After cook time, switch to quick release. Once the IP unlocks, carefully take out just the spaghetti squash and let cool (I use rubber heat safe kitchen gloves). Turn IP to low saute and stir in coconut cream and fresh basil to the bolognese sauce. Taste and adjust seasoning as desired.
- Once the spaghetti squash cools enough to handle, cut it in half, remove the seeds, then shred into “spaghetti” using a fork.
- Serve sauce over 1 cup of spaghetti squash and top with fresh basil and Parmesan cheese (omit if dairy free).
- Enjoy!
Notes
2 GREEN, 1 RED, 1 TSP (and measure blue if you top with parm cheese)
Weight Watchers Freestyle Points – 8 points (use 95% beef)
Keywords: instant pot, spaghetti squash, dinner, beef, italian, gluten-free, low-carb
Jennifer says
I am planning on making this recipe tonight and am very excited to see what the kiddos think! I am wondering what the coconut cream is for?
Thank you!!
Nancylynn says
Typically Bolognese calls for milk or cream, but since my son is dairy free, I use coconut cream as a sub in many of my recipes.
Carly says
How many sauce serving is This? You mention to serve sauce over 1 cup of spaghetti squash. How much sauce are you serving?
Thank you.
Nancylynn says
Hi! This is enough for 4 servings of sauce, roughly 2/3 cup for each serving. I just divide and portion into 4 servings after it is cooked.
Liz says
Will a different pressure cooker work? I don’t have an Instant Pot =(
Nancylynn says
Yes!
Andrea says
This was SOOOO very delicious. My boys gobbled it up, and it was their first time with spaghetti squash. Thanks for the great recipe!
Nancylynn says
I’m SOOOO happy to hear that, Andrea! Max loves this one, too!
Erin says
Could I make this in a crockpot? Thank you!
Nancylynn says
Yes! Or even the stovetop!
Jennifer says
I really love this meal and find myself craving it! So thank you thank you!
Question about the Instant Pot – does this recipe burn on the bottom when you make it?
Nancylynn says
Hi! I’m so glad! No, mine doesn’t. Is this happening to you?
Jennifer says
Yes, the bottom burns. ? I have the lux model…wonder if the newer models would do the same? Huh. Strange.
Thanks for your response!
Nancylynn says
I wonder if you add a bit more liquid – some water maybe…I will try to trouble shoot this for you!
Amy says
Wouldn’t there need to be a yellow added to the container count? Or is spaghetti squash a green container?
Nancylynn says
It IS!!! Woohoo!!!
Ginger says
My 6 at IP never came to pressure. It burned a little on the bottom and the squash wasn’t cooked.
Nancylynn says
I’m thinking you needed more liquid…for tomato recipes, you might need to add extra water, broth. I haven’t had this issue – so sorry!
Crystal says
I assume you used cooking wine? Sorry, probably a really silly question! Thanks!
Nancylynn says
I used what I had in the fridge opened – it was just a regular wine! 🙂
Peggy Bekeny says
I recently bought an IP and was googling the internet for IP recipes I came across your website. I love it! I made the Bolognese sauce with spaghetti squash it is delicious. I love the fact that a dinner in one pot within a half-hour. I think you are entirely clever.
Nancylynn says
Awesome, Peggy!! This made my night!! <3
Theresa says
I have a 6-qt and I had the same result as the other posters (burned bottom, didn’t come to pressure, squash didn’t soften). However, I took your advice and added about 1.25 cups of water. It did come to pressure then and the squash was soft. Thanks for the tip! It tasted strongly of wine so the kids didn’t love it, but I did!
Nancylynn says
This is why I LOVE reader feedback – thank you for sharing and I hope this helps others in the future! And mine doesn’t taste strongly of wine, but I am glad you liked it anyway! <3
Teresa says
Maybe it was the wine used. We don’t drink so I just borrowed whatever my neighbor had. Ha!
Nancylynn says
LOL!
Val says
I don’t have an IP but I do have a slow cooker and I very much want to try this recipe. How long would I have to let the squash cook in order for it to get soft??
Nancylynn says
I think it would be perfect in the crock pot! Cut the squash in half and lay it on the sauce, cut side down. Then cook for 5-6 hours on low. If your sauce gets watery from the squash, just cook it uncovered for a bit and it will thicken up!
Brittany says
LOVE LOVE so many of your recipes. I notice that alot of them call for coconut milk/cream. Can I use almond milk instead?? And if so, what would be the ratio that i use in comparison to the coconut?
Nancylynn says
Hi! You can – it won’t be as creamy, but you can start with the same amount and see how you like it! I use it in place of heavy cream or half and half, so I usually go with the canned coconut milk because it’s nice and thick, but dairy free. I also like how I can store it in the pantry until I need it. 🙂 Let me know how it goes for you! <3
Rita says
Very excited to try your recipes. I only have ground turkey on hand. Do you think this will work well as the beef substitute? Any recommended changes? Thanks
Nancylynn says
YES!! It’s an easy sub!!
Robin L Johnson says
as turkey is blander than beef you might want to punch up your spices a tad.. i usually add more onion & garlic – that sort of thing..
Sarah says
Ok so i also have a 6 qt insta pot…i added 1.25 cups of water and while the squash is cooked, the sauce is wayyyyyyy too watery. I currently have the pot on sautée to reduce the water. I’m hoping this wont change the taste of the sauce!
Nancylynn says
How did it go? I don’t usually add the sauce in, so I am sorry that it came out watery! Maybe do 1/2 cup instead?
Sarah says
Do you have to cook the spaghetti squash with the sauce? I am wanting to remake the sauce without the squash…
Nancylynn says
No, you are fine to cook it without! 🙂
Laura Scalese says
For the slow cooker, do i have to brown the meat and sautéed veggies first and then let it cook for 5-6 hours or do i just throw it all In and let it sit? Thanks! Excited to try this!
Nancylynn says
Hi! Yes – just brown the meat and quick saute the veggies first! I’ll add those notes to the recipe!
Brenna says
How should I go about making this in a slow cooker?