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Spaghetti Squash and Meatballs Made in the Pressure Cooker

Posted by Jennifer Carrasco on

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Pressure Cooked Spaghetti Squash and Meatballs Recipe

*Make this recipe keto by substituting flour with almond flour. 

Ingredients:

 

Meatballs:

1.5 lbs. ground beef (we used 90/10)

2 Tbsp fresh parsley, chopped

¾ cup grated Parmesan cheese

½ cup flour (can substitute with almond flour)

2 eggs

1 tsp salt

¼ tsp ground pepper

¼ garlic powder

1 tsp dried onion flakes

¼ tsp dried oregano

1 tsp olive oil

3 cups sugar free marinara sauce

 

Ingredients:

1 (2-pound) spaghetti squash

1 cup water

 

Instructions:

 Squash:

  1. Make about 12 ½ inch vents in the squash with a paring knife.
  2. Add a rack and water to pressure cooker
  3. Place squash on rack and set ‘Manual’ to high pressure for 15 minutes
  4. Release pressure immediately with the quick release option. Carefully remove squash
  5. Wait for it to cool slightly (about 10 minutes)
  6. Cut squash in half, remove seeds, and shred.
  7. Enjoy!

Meatballs

  1. In a mixing bowl, combine ground beef with everything except olive oil and marinara sauce.
  2. Form into approximately two-inch meatballs
  3. Turn on your pressure cooker and set it to sauté
  4. Brown each meatball on each side
  5. Once they are browned, add marinara sauce evenly over meatballs. Make sure they are mostly covered
  6. Turn off sauté and set lid on top of pressure cooker
  7. Select ‘Manual’ and set it to low pressure for 10 minutes.
  8. Release pressure and enjoy!

 


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