Instant Pot Spaghetti and Meatballs
Ingredients
The spaghetti squash
The meatballs
-
1
lb
ground beef
-
1
lb
ground pork
-
⅓
cup
almond flour
-
2
tbsp
Italian seasoning
-
½
tbsp
onion powder
-
½
tbsp
garlic powder
-
1
tsp
sea salt
-
1
tsp
ground pepper
The sauce
-
1
whole
onion, diced
-
3
cloves
garlic, minced
-
1
jar
marinara sauce (~25 oz)
-
1
can
fire roasted diced tomatoes (14.5 oz)
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down on a parchment-lined baking sheet and bake for 30 minutes.
- In a large bowl, mix together all meatball ingredients until evenly distributed.
- Form the mixture into medium-sized meatballs and place them in the Instant Pot.
- Chop the onion and garlic, placing them over the meatballs.
- Pour the marinara sauce and diced tomatoes over the meatballs.
- Secure the lid of the Instant Pot and close the pressure valve.
- Cook on high pressure for 7 minutes, then allow the pressure to naturally release for 15 minutes.
- Remove the lid, mix the meatballs and sauce, and season as desired.
- Once the squash is cooked, shred it with a fork into 'noodles' and serve the meatballs and sauce over the squash.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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