Ingredients: Spaghetti Squash, Mushroom Ragu, Vegetable Shortening, Salt
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To prepare a easy instant pot vegan low carb spaghetti squash with mushroom ragu recipe, first you need to prepare the squash. First, you'll need the following ingredients: 14 cup chopped mushrooms, 1 pound diced red bell pepper, 2 tablespoons olive oil, salt, and pepper to taste. You can use any type of mushrooms you like. If you don't want to cook the mushrooms first, skip this step. In the Instant Pot, heat the vegetable oil over medium-high heat. Add the chopped onions and garlic and saute until the onions are translucent, about 5 minutes. Remove the vegetables from the heat and add the tomato paste. Cook the mixture for 2 to 3 minutes, or until thickened. Stir in the ricotta and parmesan cheese. Pour the sauce over the pasta and stir to combine. Cover the pot and cook on high heat for 1 to 2 hours. When the timer beeps, remove the lid and allow the pressure release valve to close.