Recipe Details
Ingredients
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1(3 pound)spaghetti squash, halved and seeded
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1cupvegetable broth
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1sprigfresh rosemary
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½tablespoonsalt
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2tablespoonsolive oil
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1onion, chopped
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2clovesgarlic, minced
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1cupchopped button mushrooms
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1(28 ounce) canno-salt-added whole tomatoes, undrained and chopped
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1tablespoonsalt
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1teaspoonground black pepper
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½teaspoondried sage
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3bay leaves
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½teaspoonbasil
Cooking Directions
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Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
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Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories227 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 1g |
7% |
Sodium 2812mg |
122% |
Total Carbohydrate 37g |
13% |
Dietary Fiber 3g |
11% |
Total Sugars 7g |
|
Protein 5g |
10% |
Vitamin C 29mg |
32% |
Calcium 164mg |
13% |
Iron 4mg |
20% |
Potassium 873mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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