One Pot Spaghetti Squash (Instant Pot or Slow Cooker) with Puttanesca Style Meat Sauce
February 18, 2017
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 servings
1Turn on Instant Pot to Saute mode. Add oil, chicken, onions, carrots, anchovy paste, tomato paste and garlic. Use a wooden spoon to break up the ground chicken, and cook until browned.
2Turn off Instant Pot and add remaining sauce ingredients. The squash will be the last thing in the pot. The salt & pepper is divided for the sauce/squash so keep that in mind. Give it a good stir.
3Pierce spaghetti squash with a few knife or fork marks and place in the Pot. You can either place directly on the sauce or use the IP trivet. Make sure you get a squash small enough to fit whole in the pot.
4Use Manual Setting, 20 min, quick release.
5Remove Squash with tongs and set aside to cool. You can close the Instant Pot and set to Keep Warm until ready to serve. When squash has cooled, remove seeds from the center. Use a fork to remove the strands of squash and place in a large bowl. Season with Salt & Pepper, and then place in a colander. Optionally, you can use a large kitchen towel to ring out excess moisture.
6Serve squash and sauce together in a large bowl. Top with optional parmesan cheese!
If using a slow cooker, follow same steps but use 4 hours on high. You can sub onions and carrots for the Make-Ahead Mirepoix
9 SmartPoints per serving.