I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicious Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano – you won’t miss the pasta!
Ragu with Spaghetti Squash
This dish is totally satisfying, without being too heavy. I made this for my family and everyone loved it! It makes a lot of sauce, so we had enough for leftovers the next day. I made the Ragu in my Instant Pot, but you can also make it on the stove. I’ve included directions for both.
Although you can make the spaghetti squash in the pressure cooker or microwave, I much prefer to roast it for the best taste and texture. I usually look for medium sized ones so I can serve the sauce right in the squash to use as bowls, but you can also transfer it to a dish. Roast the spaghetti squash in the oven until tender, then scrape out the flesh with a fork, the squash comes apart in spaghetti-like strands that hold the sauce well. You can serve this over pasta if you prefer.
Freezer Directions:
- The mushroom beef sauce is freezer friendly, I recommend serving this for dinner one night and freezing the rest for another night. To reheat, leave it in the refrigerator overnight to thaw, then reheat on the stove or pressure cooker. It will taste as good as it did the day you made it!
- Spaghetti squash does not freeze well so I would plan to cook just enough. It does last for several days in the refrigerator, you can store any extra in ziplock plastic bags to reheat later.
More spaghetti squash recipes you will love!
- Spaghetti Squash Turkey Taco Boats
- Spaghetti Squash Enchilada Boats
- Spaghetti Squash Lasagna Boats
- Spaghetti Squash “Mac” and Cheese
- Roasted spaghetti squash
Beef and Mushroom Ragu with Spaghetti Squash
Ingredients
- 4 medium spaghetti squash, halved and roasted
- 1 teaspoon olive oil
- 1/2 medium onion, diced
- 1 medium carrot, peeled and diced
- 3 garlic cloves, chopped
- 1 pound chuck eye roast, trimmed and cut into 2-inch pieces*
- kosher salt
- fresh black pepper, to taste
- 8 ounces sliced mushrooms
- 1 35-ounce can Tuttorosso crushed tomatoes
- 1/4 cup water
- Pecorino Romano or parmesan cheese rind, optional
- 1 teaspoon beef boullion, Better than Boullion
- 2 sprigs fresh thyme
- 2 dried bay leaves
- For serving:
- 8 tablespoons grated Pecorino Romano, for serving
- 8 tablespoons part-skim ricotta cheese, for serving
- chopped parsley, for garnish
Instructions
Instant Pot:
- Press saute on the Instant Pot and heat the oil, add the onions, carrots and garlic and cook until golden, about 3 minutes.
- Season the beef with 1/2 teaspoon salt and pepper then transfer to the pressure cooker.
- Top with mushrooms then pour the tomatoes and water over the beef, add the boullion, cheese rind, bay leaves and thyme.
- Cover and cook high pressure, 45 minutes. Quick or natural release.
- Let the pressure release, discard bay leaves, thyme and rind.
- Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
- To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.
Stove Top:
- In a large heavy pot or Dutch oven, heat the oil over medium-high, add the onions, carrots and garlic and cook until golden, about 3 to 4 minutes.
- Season the beef with 1/2 teaspoon salt and pepper then transfer to the pot.
- Top with mushrooms then pour the tomatoes and 1/2 cup water over the beef, add the boullion, cheese rind, bay leaves and thyme.
- Cover and cook low heat, until the meat is tender, 1-1/2 to 2 hours.
- Discard bay leaves, thyme and rind.
- Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
- To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.
