1 tbsp olive oil

1lb (450g) ground beef

2 cloves garlic, minced

¹⁄₄ cup finely chopped yellow onion

28oz (800g) can crushed tomatoes

6 slices uncured pepperoni or salami, chopped

1¹⁄₂ tbsp Italian seasoning blend

1 tsp garlic powder

¹⁄₂ tsp dried parsley

¹⁄₂ tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

¹⁄₃ cup beef broth

1 bay leaf

3lb (1.4kg) spaghetti squash, washed and dried

2 tbsp tomato paste

1¹⁄₂ tbsp grated Parmesan cheese

1 tbsp fresh basil ribbons (optional)

1 Select Sauté (Normal). Once the pot is hot, add the olive oil, ground beef, garlic, and onions. Sauté, stirring continuously, for about 5 minutes or until the meat is browned.

2 Add the crushed tomatoes, pepperoni or salami, Italian seasoning, garlic powder, parsley, sea salt, black pepper, and beef broth to the pot. Using a wooden spoon, stir and scrape the bottom of the pot to loosen any browned bits. Add the bay leaf.

3 Using a paring knife, pierce the spaghetti squash 4 or 5 times on each side to create holes for venting the steam. Place the squash in the pot and on top of the sauce.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 18 minutes. When the cook time is complete, allow the pressure to release naturally for 20 minutes and then quick release the remaining pressure.

5 Open the lid. Using a slotted spoon, carefully transfer the squash to a cutting board and set aside to cool.

6 Add the tomato paste to the pot and stir. Select Sauté (Less), replace the lid, and let the sauce simmer for 6 minutes.

7 While the sauce is simmering, slice the cooled squash in half and use a spoon to scoop out the seeds. Using a fork, scrape the flesh to create the noodles.

8 Transfer the noodles to a colander to drain, pressing down on the noodles with paper towels to expel any excess moisture. Transfer the noodles to a serving platter.

9 Remove and discard the bay leaf. Ladle the sauce over top of the noodles and garnish with the Parmesan and basil ribbons (if using). Serve warm.

tip Unused portions of the squash noodles and meat sauce can be stored separately in resealable containers in the refrigerator for up to one week.

Spaghetti Squash with Meat Sauce