Beef and Mushroom Ragu with Spaghetti Squash
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!
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.
A few more spaghetti squash recipes I think you may enjoy:
- Spaghetti Squash Turkey Taco Boats
- Spaghetti Squash Enchilada Boats
- Spaghetti Squash Lasagna Boats
- Spaghetti Squash “Mac” and Cheese
Beef and Mushroom Ragu with Spaghetti Squash
I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicous Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano – you won’t miss the pasta!
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
- Perorino Romano or parmesan cheese rind (optional)
- 1 teaspoon beef boullion (Better than Boullion)
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 6 tablespoons grated Perorino Romano, for serving
- 6 tablespoons part-skim ricotta cheese, for serving
- chopped parsley, for garnish
Directions:
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.
*Be sure to use a chuck roast rather than a leaner cut of beef or the meat will be dry.
Nutrition Information
Yield: 8 servings, Serving Size: 1 scant cup
- Amount Per Serving:
- Freestyle Points: 4
- Points +: 8
- Calories: 310 calories
- Total Fat: 11.5g
- Saturated Fat: 5g
- Cholesterol: 44.5mg
- Sodium: 551.5mg
- Carbohydrates: 36.5g
- Fiber: 6g
- Sugar: 15g
- Protein: 16.5g
Vegetarian Meals
Under 30 Minutes
Paleo
Slow Cooker Recipes
Whole 30 Recipes
One Pan
Keto Recipes
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I just got an Instant Pot, this is the first recipe I will make!
Hi Gina! This recipe look delicious–I love using spaghetti squash. Do you think there would be a good substitute for the mushrooms? I don’t care for them, but really want to try this dish out because it looks so tasty :-).
Thanks!
You can just leave them out
I’m allergic to mushrooms so I leave them out or substitute with diced sautéed shallots or sweet onions.
Try subbing red/green peppers or roasted eggplant.
Can I make the ragu in a slow cooker? Do you know the directions for that?
Sure 8 hours on low after you saute the veggies.
This recipe looks amazing! What would you recommend for cooking in a slow cooker?
I would make it 8 hours on low.
Hi Gina!
I LOVE your recipes and have been making them for years, even when I am not following a diet plan. However, I just enrolled in the WW Freestyle plan. Could you tell me how to convert your SP to freestyle?
They are ALL converted
Instant Pot ✅, Italian gal✅
This looks like a winner. Its comfort food with a healthy twist. Just Pinned and added it to my MealPlan app. Focus is to increase protein and this recipe hits the mark. Thanks Gina.
Can I cook meat sauce in a slow cooker? How long would it cook?
Sure 8 hrs low.
Looks great, how much cheese do you use?
It’s posted in the ingredients
Gina, I’ve been a fan of pressure cookers a long time. The IntaPot is putting the method in the mainstream for sure. This is a great recipe and shows how you can make wonderful ragu or stews quickly. A couple of tips I figured out: Cut the squash in half, across! This makes a somewhat smaller portion AND you can cook the squash in the InstaPot in 5 minutes. ( put a cup of water in with the squash). We also make it with apple cider instead of tomatoes. You could use red wine, other juices, be creative! I’ve even used boned chicken thighs.
Any recommendations on what Instapot to purchase, it’s just myself & my husband! I do love to have leftovers one night ! Really want to get one & try this !
I think the 6 qt is perfect
I have never used crushed tomatoes in the IP…most comments I see re IP…is that tomato/ sauce tends to burn… Any experience with that in this recipe?? Thanks.
Gina, this looks fabulous! Could I use chicken instead of the meat? Would I decrease the instant pot time? Thank you!
Sure, yes maybe 25?
Looks delicious but at over 35 grams of carbs a serving probably shouldn’t be listed as low carb
Hello! Any recommendations for a veggie or chicken substitute for the beef? I plan to break in the instapot with this recipe.
Maybe chicken thighs!
I’m so glad I thoroughly read this recipe. I deleted it because it said RAGU.
I thought you used RAGU jar sauce. Yuk! Lol. Great recipe
Dina
1 (35-ounce) can Tuttorosso crushed tomatoes. Is this amount correct? Seems like a lot. (35 – ounce)
Hi Gina,
Any thoughts on cooking time in the IP if I half the recipe? I have had trouble getting the timing right for certain meats. Thanks!
same cook time
If I can’t find chuck eye roast, what is a good substitute for this type of meat?
Hi I’m making the ragu tomorrow does the cook time change if you double the recipe?
This was delicious, but very watery. Used one 28oz can of crushed tomatoes and added more, because it said 35oz, was this a typo?
No it was a 35 ounce can, but 28 would be fine too. What brand of tomatoes did you use?
The ingredient list says 1/4 cup water but directions say 1/2 cup. I doubled the recipe but didn’t check the list and ended up adding 1 cup. This was too watery, should have probably only used 1/4 cup even with making double batch.
Made this dish tonight – OMG! YUM! The only comment is i calculated points using your nutritional values and it works out to 11 points not 4 or 8? Keep up the great work! Love your recipes!
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.
Thanks I just joined WW and was trying to figure this out and thought what you wrote was why I was getting a larger number when counting the cal, fats, etc… It’s cooking now and smells delicious. Your recipes inspired me to start WW again after two kids and gaining 45 lbs. Here we go!
So actually one more question: to put a “meal” like this in my WW tracker would you just add it as a “quick add” with the SP you listed each time you made this recipe OR I guess my other option is to input all the ingredients (nope not going to do it) and save it as a meal. 😉 Right?
I use the recipe builder.
I made this for my family last night! It was amazing! I actually served it over egg noodles for the kids because I am still warming them up to spaghetti squash but the flavor was so rich and delicious! Perfect for a -5 degree night!
I made this recipe for dinner tonight and it was a huge hit with my whole family!
I’m not a big fan of spaghetti squash but the flavors in this recipe mask the squash taste. It is also very filling, I was only able to eat half of my portion and felt very satisfied. Thank you for this wonderful recipe Gina!
Hi. I made this last night, and it was so good and satisfying. I have been making your recipes over the last year and am so impressed. They are a great combo of healthy and weeknight appropriate. I really like the Pressure Cooker and Air Fryer options as well. I have just been amazed at what you can achieve for a quick weeknight meal in a pressure cooker. I am loosely following your meal plan this week, and it has worked great for us. Keep up the great work and site. You have inspired me to really open up my meal options!!!
Dave
Awesome Dave!
i just made this and the meat reached over 145 degrees in under an hour and has the texture of shoelaces…impossible to “shred” at this point. i had such high hopes as i love an easy meal and it looks delicious. i’m not sure what i’ve done wrong. so sad.
How did you cook this? What cut of beef did you use?
My roast came out tough. Sauce was watery and bland. I broke in my new insta pot with this recipe (which I followed exactly) and I was so disappointed. I usually love all of your recipes. If you start to shred a roast and it’s tough can it be put back in the Insta Pot and pressure cook some more?? Thanks!!
Sounds like you used the wrong cut of beef, if it’s lean it won’t work, it should be chuck which has more marbling and perfect for pressure cooking.
Made this last night and was so delicious. This is not a recipe that would normally appeal to me because I’m not usually a fan of spaghetti squash nor this cut of meat, but I followed the recipe exactly and it was wonderful. I made it in a dutch oven on the stovetop. I even forgot to top with the ricotta and cheese and it was still soooooo good. Thank you for another fantastic recipe!
Super, super delucious! I like my sauce thick so I added some arrowroot. Everyone loved it at my house!
Great!
I made this for our dinner last evening with some modifications that suits our eating habits. I used lean ground turkey instead of the beef and let the whole thing simmer for almost 2 hours. I did thicken with a roux for a thickness I was striving for. Fabulous, fabulous! The carrot gives it such a nice sweetness. We will enjoy this recipe often.
Hi Gina,
Made this tonight and it is delicious! Does the 4 points include the ricotta and Pecorino Romano, or is it just for the sauce? I’m new to the freestyle program.
yes its included.
I made this with whole wheat pasta instead of spaghetti squash – SO good!! We all loved it. Definitely better than just a meat sauce. The mushrooms are my favorite part!
I made this tonight and it was fab! Even my husband liked it and he is super picky! I love your site and receipes!
great!!
Gina, did you brown the meat first before adding liquids?
No but you can.
Hi Gina,
First, let me say thank you for taking the time to write and beautifully photograph your recipes. I have loved every one I have tried and bought both cookbooks last week. You and your site are amazing. You will have a lifetime fan! In just a week, I know I can trust your recipes and your recommendations. (For example, I never tried tuttorosso before last week and it was terrific.)
I have a question about spaghetti squash as I am new to it. Approximately how large is a small, medium, and large one. My grocery has them and they are all about the same size. I have no idea which size it is! Any help would be most appreciated.
I again thank you sincerely for all you do. Simply amazing!
Hello Josephine, that is lovely to hear, thank you. To answer your question, a medium spaghetti squash can weight 4-6 pounds.
We don’t eat beef or pork but we do eat chicken. Could this be amended?
I cant use the better boullion. Is there a way to substitute it with something else?
You can use any bouillon or leave it out.
Hi – I have a buffalo roast in my freezer. Do you think this would work in this recipe??
I haven’t tried, let me know if you do!
I just made this dish for the 3rd time in the past month because my family keeps asking for it!. Gina, you are right about the roasted squash, it is so good, better than preparing it in the instant pot, which is how I usually cook it. I serve this with a simple tossed salad and It is so filling I never finish a full serving so I have leftovers for lunch. Thanks for making such clean, gluten free recipes!
There are onions in the directions but not in the ingredients list. How many onions do I use?
1/2 medium onion, diced
Can I use beef stew meat?
Making this tonight and I have a quick question, the ingredients call for, “Perorino Romano or parmesan cheese rind”. Do you mean Perorino Romano rind or parmesan cheese rind or is the rind reference for the parmesan only? As you can guess I am a cheese amateur and I appreciate the lesion.
Any rind will add flavor
I have a chuck steak. Will this work okay?
Delicious and healthy!
This came out very well, and I have high standards! The one thing I did do it hit take the beef out to shred and then hit saute to boil down the sauce. Otherwise it would have been too watery. It make a ton too!
I just added this to my weight watchers calculator and it says it is 11 points based on the nutritonal values you listed. How did you get to 4 freestyle or 8 points plus?
Did you use the recipe builder?
It says it makes 8 servings but the Romano and Ricotta look like they are for a 6 serving portion. Is it 8 servings for the whole recipe and if so, 8T for the cheeses, or take the overall serving size down to match the 6T of the cheeses? Can’t wait to try this one!
Hi Gina – quick question. When I put the nutrition information into my WW app the points calculate much higher. Am I missing something?
Are you using the recipe builder?
I made this tonight. It was really good! It was only two of us so I had plenty of meat sauce left for another night. I only use one squash cut in half. Baked in oven as directed and it came out perfect! Nice change to use a spaghetti squash instead of traditional spaghetti. Will buy another squash to use with our leftovers.
Thank you Gina!
I just made this recipe the other night. I forgot to buy the ricotta but even without it, it was amazing! The ragu had so much flavor I could have eaten it alone. Thanks for the amazing WW friendly recipe!
Love so many of Gina’s recipes. They have helped me lost 57 lbs. made this tonight and loved it but agree with the posters who said it came out a bit watery. I will simmer the sauce for a bit to reduce or add thickener as others have suggested.
Made this tonight, it is delicious! The ricotta cheese really sets this off so make sure not to leave it out. The only thing I would change is the parsley flakes at the end. Would make again!