Instant Pot Spaghetti Squash with Meat Sauce

Directions

1. 1
   Heat the Instant Pot in saute mode with 2 tablespoons olive oil, brown ground beef with onion for 5 minutes, until almost cooked through.
2. 2
   Press cancel, add the crushed tomatoes, dried garlic, oregano, bay leaf, crushed chili pepper flakes, 1/2 cup water, and a pinch each of kosher salt and pepper. Give a good stir to combine with beef.
3. 3
   Poke the spaghetti squash with a fork and place it in the center of the sauce. Cover and cook on high pressure for 15-25 minutes or until the squash is easily pierced through with a fork (cooking time will depend on the size of your squash).
4. 4
   Once cooking is done, use the natural or quick release function. Carefully remove the squash from the Instant Pot and transfer to a cutting board. Rinse and wipe off the spaghetti squash then carefully cut in half lengthwise.
5. 5
   Remove the seeds and guts, then using a fork, scrape the squash into strands.
6. 6
   Divide the spaghetti squash among plates and spoon the bolognese sauce on top (remove the bay leaf). Top with parmesan and basil. Enjoy!