This healthy spaghetti squash bolognese would make an excellent dinner for any night of the week. The zesty meat sauce is delicious served over sweet spaghetti squash that shreds into perfect spaghetti-type strands!
Instant Pot: Poke the squash with a knife all around. Add 1 cup water to the pressure cooker. Add the spaghetti squash on a trivet. Cook for 20 minutes on high pressure. Then quick release the pressure. Cut in half lengthwise and scoop out the seeds.
Oven Method: Preheat oven to 350° F. Cut the squash in half and scoop out the seeds. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.
Heat the oil in a large pan and sauté the onion and garlic until soft and translucent. Add the finely chopped carrot (and celery) and cook until softened.
To make spaghetti squash boats, loosen up the strands in each half with a fork. Add as Bolognese sauce to taste (3/4-1 cup per serving).
Sprinkle each half with about 1/4 cup grated mozzarella cheese and put it under the broiler to melt the cheese. Or use an air fryer Crisplid to broil inside your pressure cooker (400°F for about 3 minutes).
You can also skip the melted cheese and simply grate some Parmesan cheese on top. Or skip the cheese altogether to make it dairy-free.
You can also easily double the sauce recipe and use a large spaghetti squash, or roast 2 small ones.