Instant Pot Spaghetti Squash with Meat Sauce

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recipe by Stacey Crawford

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Spaghetti squash makes for a lovely pasta alternative in this hearty, keto-friendly version of an Italian classic. Spaghetti squash is low in carbs and so simple to roast whole in the Instant Pot.

Inspired by:

recipe updated Mar 19, 2020


  • Garlic clove icon
    Garlic clove
  • Yellow onion icon
    Yellow onion
    about ¼ cup (41g)
  • Pepperoni icon
    6 slices
  • Spaghetti squash icon
    Spaghetti squash
    13½ cups
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Ground beef icon
    Ground beef
    2 cups
  • Crushed tomatoes icon
    Crushed tomatoes
    794g (about 3¼ cups)
  • Italian herbs icon
    Italian herbs
    1.5 tbsp (8g)
  • Garlic powder icon
    Garlic powder
    1 tsp (3g)
  • Dried parsley icon
    Dried parsley
    about ½ tsp (0g)
  • Sea salt icon
    Sea salt
    about ½ tsp (3g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Beef broth icon
    Beef broth
    about ¼ cup (79g)
  • Bay leaves icon
    Bay leaves
  • Tomato paste icon
    Tomato paste
    2 tbsp (33g)
  • Parmesan cheese icon
    Parmesan cheese
    1.5 tbsp (14g)
  • Fresh basil icon
    Fresh basil
    1 tbsp (3g)


  • kCook icon Instant Pot
  • kCook icon Serving plate
  • kCook icon Colander
  • kCook icon Inner pot
  • kCook icon Cutting board

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add olive oil, ground beef, garlic clove and yellow onion to the inner pot
  3. Cook until lightly browned while stirring occasionally - approx 5 min
  4. Mix crushed tomatoes, pepperoni, italian herbs, garlic powder, dried parsley, sea salt, black pepper and beef broth into the inner pot
  5. Add bay leaves to the inner pot
  6. Using a paring knife, pierce the spaghetti squash 4 or 5 times on each side
  7. Add spaghetti squash to the inner pot on top
  8. Cancel - Sauté
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 8 min
  11. Natural release - 20 min
  12. Quick release
  13. Cancel - Keep warm
  14. Carefully transfer the squash to a cutting board and set aside to cool
  15. Add tomato paste to the inner pot while stirring occasionally
  16. Pre-heat - Sauté, Less
  17. Replace lid
  18. Simmer - 6 min
  19. Scrape squash with a fork to create noodles
  20. Transfer the noodles to a colander
  21. Transfer the noodles to a serving platter
  22. Remove and discard the bay leaf from the inner pot
  23. Ladle sauce over noodles
  24. Garnish with parmesan cheese and fresh basil
  25. Serve warm
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