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overhead shot of spaghetti squash and meatsauce in the instant pot
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5 from 3 votes

Instant Pot Spaghetti Squash and Meat Sauce

This Instant Pot spaghetti squash and meat sauce is the easiest one-pot meal you will ever find. Gluten-free, low carb, and packed with veggies! Ready to eat in just 45 minutes and totally family-friendly.
Prep Time10 minutes
Cook Time20 minutes
Time to pressurize15 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Diet: Diabetic, Gluten Free
Servings: 6 servings
Calories: 182kcal
Author: Denise Bustard

Equipment

Ingredients

  • 1 lb ground turkey see note 1
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 4 cloves garlic minced
  • 1 teaspoon dried basil
  • 1 jar marinara sauce 650 mL/22 oz; see note 2
  • 2 lb spaghetti squash give or take ½ lb; see note 3

To serve

  • ½ cup parmesan cheese shredded
  • fresh basil

Instructions

  • Turkey- Select the sauté feature on the Instant Pot. To the stainless steel insert, add the ground turkey, worcestershire sauce and salt. Cook, breaking up the ground turkey until it is cooked through and no longer pink.
    cooking ground turkey in the instant pot
  • Garlic- Make a space in the middle of the pot, then add the garlic. Sauté for one minute, then add the dried basil and stir into the ground turkey. Turn off sauté and scrape the bottom of the pan well.
    ground turkey and minced garlic in instant pot
  • Marinara- Add one jar of marinara sauce. Do not spread to the corners of the pot.
    ground turkey and marinara in instant pot
  • Spaghetti squash- Cut a 2 lb spaghetti squash in half across the middle and scoop out the seeds. Nestle cut side down into the sauce.
    overhead view of spaghetti squash and meatsauce in instant pot before cooking
  • Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 12 minutes. When the timer beeps, perform a quick pressure release.
    instant pot with 12 minutes on the timer
  • Noodles- Using tongs and a spatula, carefully lift the spaghetti squash halves out of the pot and allow to cool for 10 minutes, or until cool enough to safely handle. Use a fork to pull noodles from inside the squash, and add to the sauce in the Instant Pot along with parmesan cheese. Stir up and enjoy with fresh basil.
    adding spaghetti squash noodles and parmesan cheese to meatsauce in instant pot

Video

Notes

  1. regular ground turkey was used for testing this recipe; this is a mix of dark and light meat. Lean ground turkey and ground turkey breast have not been tested; ground beef has also not been tested.
  2. we tested this recipe using Kirkland brand and Mezzetti
  3. this cook time works for up to a 2 lb 6 oz spaghetti squash
  4. serving size is an estimate; nutritional information reflects ⅙ of the batch
Storage
  • Fridge - cool completely, then store in an airtight container in the fridge for up to 4 days
  • Freeze - this Instant Pot spaghetti squash with meat sauce should be fine to freeze, though note that squash will soften and release liquid after freeze/thawing
  • Reheat - thaw completely if frozen. Reheat in the microwave until steaming hot.
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Nutrition

Serving: 1.5cups; note 4 | Calories: 182kcal | Carbohydrates: 15g | Protein: 23g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1182mg | Potassium: 742mg | Fiber: 3g | Sugar: 8g | Vitamin A: 706IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 2mg