AuthoremilynealCategory

Yields6 Servings

 2 lbs ground beef
 14.50 oz can tomatoes, fire roasted
 24 oz tomato sauce
 ½ tsp basil
 ½ tsp parsley
 ½ tsp Rosemary
 1 tsp thyme
 1 tsp garlic powder
 1 onion, peeled and chopped
 1 spaghetti squash

1

1. Before you begin making the sauce, cook the spaghetti squash in the Instant Pot. Add one cup water to the bottom of the pot. Add a trivet and place the squash on top. Cook on high pressure for 18 minutes. Allow steam to naturally release, or do a quick release.

2. Remove the squash and allow it to cool.

3. Rinse the Instant Pot. Place 1 tbsp olive oil in the bottom of the pot. Turn the pot to sauce and add 1 lb. ground beef. Cook until browned. Drain, if necessary.

4. Add tomatoes, onion and spices to the pot, along with ground beef. Cook on high pressure for 10 minutes.

5. Cut the squash in half. Scoop out the seeds. Use a large spoon to remove the squash and place it in a bowl. Use two forks to pull it apart.

6. Serve with sauce.

Ingredients

 2 lbs ground beef
 14.50 oz can tomatoes, fire roasted
 24 oz tomato sauce
 ½ tsp basil
 ½ tsp parsley
 ½ tsp Rosemary
 1 tsp thyme
 1 tsp garlic powder
 1 onion, peeled and chopped
 1 spaghetti squash

Directions

1

1. Before you begin making the sauce, cook the spaghetti squash in the Instant Pot. Add one cup water to the bottom of the pot. Add a trivet and place the squash on top. Cook on high pressure for 18 minutes. Allow steam to naturally release, or do a quick release.

2. Remove the squash and allow it to cool.

3. Rinse the Instant Pot. Place 1 tbsp olive oil in the bottom of the pot. Turn the pot to sauce and add 1 lb. ground beef. Cook until browned. Drain, if necessary.

4. Add tomatoes, onion and spices to the pot, along with ground beef. Cook on high pressure for 10 minutes.

5. Cut the squash in half. Scoop out the seeds. Use a large spoon to remove the squash and place it in a bowl. Use two forks to pull it apart.

6. Serve with sauce.

Paleo spaghetti meat sauce with spaghetti squash