One-Pot Spaghetti Squash and Meat Sauce (Pressure Cooker and Slow Cooker)

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Make this easy, healthy Spaghetti Squash AND Meat Sauce all at the same time with this delicious one-pot meal ready in under thirty minutes when made in the pressure cooker or slow cooker! This is the easiest way to make spaghetti squash whole, no cutting before it’s cooked, just poke some holes all over and cook it!

Make this easy, healthy Spaghetti Squash AND Meat Sauce all at the same time with this delicious one-pot meal ready in under thirty minutes when made in the pressure cooker or slow cooker! This is the easiest way to make spaghetti squash whole, no cutting before it's cooked, just poke some holes all over and cook it!One-Pot Spaghetti Squash and Meat Sauce

More spaghetti squash recipes I love to make are Baked Spaghetti Squash and Cheese, Turkey Taco Spaghetti Squash Boats and Spaghetti Squash with Bacon and Parmesan.

Make this easy, healthy Spaghetti Squash AND Meat Sauce all at the same time with this delicious one-pot meal ready in under thirty minutes when made in the pressure cooker or slow cooker! This is the easiest way to make spaghetti squash whole, no cutting before it's cooked, just poke some holes all over and cook it!

To be completely honest, my kids don’t care for spaghetti squash. That’s why I boil some pasta on the side for them to serve with the meat sauce – everyone’s happy! I’ve been getting tons of requests for more Instant Pot (affiliate link) recipes so my goal is to share one new pressure cooker recipe per week. If you don’t have a pressure cooker, this can also be made in the slow cooker 6 to 8 hours on low.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook. It also automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

How to cook a spaghetti squash whole without cutting:

I was experimenting a few weeks ago to see if I can make the spaghetti squash in the Instant pot without having to cut it and it came out perfect. Here’s what I did:

  • First I poked some holes all over with a sharp pairing knife about 15 times.
  • Then I set it on top of my sauce without letting it mix too much.
  • After it cooked, I carefully removed it from the pot, let it cool and cut it open. Remove the seeds then use a fork to remove the spaghetti like strands from the shell.
  • Discard the shell and place the spaghetti squash in a colander to drain as there will be a lot of liquid. You can also squeeze it with a cheesecloth to remove excess water.
  • Serve hot with your sauce on top.

I always save my cheese rinds when I buy Parmesan or Romano cheese, and keep them in my freezer for soups and sauce. They are flavor bombs, I highly recommend but omit for dairy-free, paleo or Whole30! Leftovers can be refrigerated for up to 4 days.

Make meat sauce AND Spaghetti Squash at the same time with this delicious one-pot meal ready in under thirty minutes!

More Spaghetti Squash Recipes:

Make meat sauce AND Spaghetti Squash at the same time with this delicious one-pot meal ready in under thirty minutes (if using a pressure cooker)!
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3.79 from 14 votes
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One-Pot Spaghetti Squash and Meat Sauce (Pressure Cooker and Slow Cooker)

210 Cals 19.5 Protein 21 Carbs 6 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 6 Servings
COURSE: Dinner
CUISINE: Italian
Make this easy, healthy Spaghetti Squash AND Meat Sauce all at the same time with this delicious one-pot meal ready in under thirty minutes when made in the pressure cooker or slow cooker!

Ingredients

  • 1 lb 93% ground beef
  • 1 small chopped onion
  • 3 cloves crushed garlic
  • 1 teaspoon kosher salt
  • black pepper, to taste
  • 28 oz can crushed tomatoes, I LOVE Tuttorosso
  • bay leaf
  • pecorino romano cheese rind, optional, omit whole30
  • 1 Large, 4 lb spaghetti squash (makes 6 1/2 cups cooked)
  • grated cheese for topping, optional, omit whole30

Instructions

  • Sauté the beef with onion, garlic, salt, pepper. Added crushed tomatoes, bay leaf and cheese rind, stir. Pierce the spaghetti squash all over with a knife and place over the sauce. Cook high pressure 15 minutes, or until the skin of squash easily gives when pressed with a spoon. Let the pressure release, discard bay leaf and rind and transfer the squash to a bowl to let cool.
  • When cool enough to handle, cut in half with a large knife, discard the seeds and scoop the strands out with a fork. Place in a colander to drain well (I use paper towels as well to soak up any excess moisture) then serve sauce over squash with grated cheese if desired.
  • For the slow cooker, saute meat as above in skillet, transfer to slow cooker with remaining ingredients as listed above and cook low 6 to 8 hours.

Nutrition

Serving: 1cup squash, 2/3 cup sauce, Calories: 210kcal, Carbohydrates: 21g, Protein: 19.5g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 549mg, Fiber: 5g, Sugar: 8.5g
WW Points Plus: 5
Keywords: easy spaghetti squash recipe, healthy spaghetti squash, how to cook whole spaghetti squash, one pot spaghetti squash and meat sauce, spaghetti squash recipes

Make meat sauce AND Spaghetti Squash at the same time with this delicious one-pot meal ready in under thirty minutes!Make meat sauce AND Spaghetti Squash at the same time with this delicious one-pot meal ready in under thirty minutes!Make meat sauce AND Spaghetti Squash at the same time with this delicious one-pot meal ready in under thirty minutes!Make meat sauce AND Spaghetti Squash at the same time with this delicious one-pot meal ready in under thirty minutes!Make meat sauce AND Spaghetti Squash at the same time with this delicious one-pot meal ready in under thirty minutes!

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161 comments

  1. Wish I had read the comments on this first 🙁 not sure why you are keeping this recipe up when almost everyone is having this problem. IP read burn and sauce was totally black. Yet also still watery. And spaghetti squash didn’t cook through. Pretty upset I wasted all of that food. 

  2. I keep coming back to this recipe. So easy and delicious! Thank you for teaching me how to cook spaghetti squash!

  3. I just tried to make this in the Ninja Foodi and it cooked the spaghetti squash but burned the sauce. Unfortunately it’s burned so bad you can’t even eat it. Next time I would stick to the oven for the spaghetti squash and stove for the sauce. Really bummed about this! 

  4. Made this tonight and it turned out perfect! I love that it’s all in one pot. I’ll definitely be making this again. 

  5. Love the sauce for this one. Think the Parmesan rind made all the difference.

  6. If I wanted to make this meat sauce entirely on the stovetop (and the squash roasted in the oven—my preferred method), how long would I simmer the sauce for on the stove? 

  7. I didn’t get to every try this, unfortunately. My IP would read BURN before getting to pressure. Complete waste of ingredients, because it was burned to the bottom of the pot.  🙁 

  8. I have an older Instant Pot and this recipe worked great for me – I even mixed in the tomato sauce with the meat (I used ground turkey). Since the turkey needed some fat to cook in, I add a little Trader Joes  Roasted Garlic and Herb butter spread – delicious! I counted the extra points…

  9. This did not work for me using my instant pot. The instant pot would read “burn” after being in for 5 minutes. I don’t know what I did wrong and I was super excited about being able to do this as spaghetti squash is a regular in our home.

    • So I know some of you are having issues with my IP recipes. I never get the burn message when I test a recipe, so trust me I am as frustrated as you are. After doing some research, this is what I found- The newer IP models have a hair trigger burn sensor that can’t tell the difference between a slight caramelized residue, which is good, and totally burnt. To avoid this, when using the saute button always deglaze the pot after sauteeing with a tablespoon or two of water or broth before adding your other ingredients.”

  10. I tried this but unfortunately, I kept getting the burn notice on my IP. So I had to abort the mission and bake the spaghetti squash in the oven.

  11. I tried this yesterday – it was ok. I just don’t think I like the squash steamed as much as I do in the oven. I understand now why you said to drain and even squeeze out the liquid.

  12. My instapot kept on turning off before it got up to pressure. The manual said the browning feature made it too hot, so I cooled it down & tried again. It wouldn’t work!

  13. Turned out great! I loved being able to put the squash right in with the sauce. Next time I will cut the squash in half first, and scoop out the seeds before cooking it. And there really is a lot of liquid in the squash — I will use a cheesecloth to squeeze it next time. I used half turkey, half beef, tasted great.

  14. I made this turned out good except I have a question, was I supposed to drain fat from the hamburger after sautéed!? Please advise thanks!