Easy Instant Pot Vegan Low Carb Spaghetti Squash With Mushroom Ragu Food

EASY VEGAN SPAGHETTI SQUASH WITH ROASTED VEGGIES

Easy Vegan Spaghetti Squash with Roasted Veggies image

This delicious, noodly spaghetti squash features roasted veggies, crispy tofu and almond satay sauce for a Thai-inspired dish everyone will love. It's easy to make, keeps well, vegan, low carb and gluten-free.

Provided by Deryn Macey

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

2 small to medium spaghetti squash (or 1 very large one)
4 cups chopped broccoli
2 red bell peppers, sliced
1 medium white onion, sliced
1 tsp coconut oil, extra virgin olive oil or avocado oil
pinch of salt, pepper and garlic powder
1 package medium or firm tofu, cut into slabs
soy sauce or gluten-free-tamari
dusting of cornstarch or arrowroot powder (approx. 1-2 tbsp, optional, results in crispier tofu)
fresh cilantro, for serving (optional)
4 tbsp almond butter
2 tbsp sweet chili sauce
3 tbsp tamari or soy sauce
1 tsp apple cider vinegar
1/4 cup light coconut milk

Steps:

Turn the oven on to 450 F.
To make the spaghetti squash, cut in half, scoop out the seeds and place face up on a baking tray. Roast in the oven for approximately 30-40 minutes until you can pierce the flesh with a fork and the squash easily peels away from the skin. Once it's cooked, remove from the oven, let it cool a bit until you can handle it, then drag a fork across the squash to create noodles. Spend a few minutes, scraping out all the squash into noodles.
To make the roasted veggies, place on a baking tray, toss with 1 tsp of oil and sprinkle with salt, pepper and garlic powder. Roast in the oven at the same time as the squash for approximately 30 minutes until tender and browned.
To make the tofu, cube and toss with a splash of soy sauce, a generous amount of black pepper, a pinch of garlic powder and the optional cornstarch or arrowroot powder. Either place on a baking tray and bake in the oven with the veggies and squash for about 30-40 minutes until browned and crispy.
To make the sauce, vigorously whisk the ingredients together until smooth and creamy.
To assemble, either scoop the spaghetti squash noodles into a bowl and top with the tofu and sauce or for a fun serving idea, create a spaghetti squash boat by piling everything into the noodled spaghetti squash, using the squash itself as a bowl.
Serve with fresh cilantro, if desired.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 307 calories, Sugar 14 g, Sodium 179 mg, Fat 16 g, Carbohydrate 34 g, Fiber 9 g, Protein 13 g

EASY INSTANT POT® SPAGHETTI SQUASH

Easy Instant Pot® Spaghetti Squash image

This is the best way to prepare spaghetti squash in your Instant Pot®! Flavorful and tender, spaghetti squash is a great low-carb, vegan substitute for traditional pasta dishes, and is ready in minutes.

Provided by Fioa

Categories Side Dish Vegetables Squash

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig chopped fresh rosemary
½ tablespoon salt

Steps:

Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 24.8 g, Fat 2.1 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 1045 mg, Sugar 0.8 g