This is total comfort food, but made with less saturated fat and more veggies than traditional recipes. Using spaghetti squash as the noodles makes this dish lower in carbohydrates and higher in nutrients, and because you cook it all at once along with the sauce, it makes for a convenient weeknight meal. If your family is anything like mine, dice the vegetables very small so your picky eaters don’t notice them!
If your spaghetti squash is heavier than 3 pounds, it might take longer to cook in the Instant Pot. For a 4-pound squash, add 5 minutes to the cooking time. I don’t recommend cutting the squash in half for this particular recipe, as the halves are messy to remove from the sauce and the extra liquid from the cooked squash makes the sauce too watery.
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