Ingredients:

  • 1 medium spaghetti squash (about 2-3 lbs/900g-1.4kg)
  • 1 cup (240ml) water
  • 1 teaspoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) ground beef (80/20 blend recommended)
  • ½ cup (50g) breadcrumbs (Italian seasoned or plain)
  • ¼ cup (30g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup (60ml) milk (any kind)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 oz/794g) can crushed tomatoes
  • 1 (15 oz/425g) can tomato sauce
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon sugar (optional, to balance acidity)

Instructions:

  1. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper.
  2. In a large bowl, combine all meatball ingredients. Gently mix until just combined (don't overmix!). Form into 1-inch meatballs.
  3. Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until softened. Add crushed tomatoes, tomato sauce, basil, oregano, sugar (if using), salt, and pepper. Simmer for 15 minutes.
  4. Pour water into the Instant Pot. Place the trivet/steamer basket inside. Arrange the spaghetti squash halves, cut-side up, on the trivet. Gently place the meatballs around and on top of the spaghetti squash. Pour the sauce over the meatballs and squash.
  5. Secure the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 8 minutes.
  6. Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
  7. Carefully remove the spaghetti squash from the Instant Pot. Use a fork to shred the squash into spaghetti-like strands. Toss the squash with the meatballs and sauce. Serve immediately.