Other Content

3534
COURSE:
ENTRÉE
PREP TIME:
15 MINUTES
COOK TIME:
22 MINUTES
YIELDS:
8 SERVINGS
FUNCTION: pressure
1 large (approx. 3 lbs)
spaghetti squash
1 lb ground beef
1 small onion, diced
3 cloves of garlic, minced
1 tsp salt
1 tsp black pepper
1 can (28oz) tomato sauce
1 cup beef broth
1 bay leaf
1 tbsp olive oil
¼ cup grated pecorino
Romano cheese
OPTIONAL:
If the sauce is not thick enough
after cooking, you can simmer
until it reaches the desired
thickness. Press BROWN/SAUTÉ,
set temperature to LOW, and
then press START/STOP. Once
complete, press START/STOP.
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add oil to Cooking Pot and brown the beef for
about 5 minutes. Do not overcook. Add onions and continue
sautéing for two more minutes.
Stir in garlic, salt and pepper until fragrant. Add tomato sauce,
beef broth, and bay leaf and gently stir until combined. Press
START/STOP.
Pierce approximately 10-15 holes into the spaghetti squash using a
large knife and then place whole squash into Cooking Pot over the
sauce (use Steaming Rack if desired).
Secure the lid. Press BEANS/CHILI, set pressure to HIGH, and
adjust time to 15 minutes. Make sure the Steam Release Valve is
in the “Seal” (closed) position. Press START/STOP. Once cooking
has completed, and the pressure is released, you should easily be
able to pierce the squash with a fork. Remove the squash from
the Cooking Pot and cut in half. Use a spoon to scrape out the
seeds of the squash and discard. Then use a fork to gently scrape
the flesh of the squash, which should separate into long, stringy,
spaghetti-like strands. Serve spaghetti squash strands with the
meat sauce and top with grated cheese.
Spaghetti Squash With Bolognese (Pressure) Spaghetti Squash With Bolognese (Slow Cook)
INGREDIENTS: DIRECTIONS TO PRESSURE COOK:
FUNCTION: slow cook
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add oil to Cooking Pot and brown the beef for
about 5 minutes. Do not overcook. Add onions and continue
sautéing for two more minutes.
Stir in garlic, salt and pepper until fragrant. Add tomato sauce,
beef broth, and bay leaf and gently stir until combined. Press
START/STOP.
Pierce approximately 10-15 holes into the spaghetti squash using
a large knife and then place whole squash into Cooking Pot over
the sauce (use Steaming Rack if desired).
Secure the lid. Press SLOW COOK, set temperature to LOW, and
adjust time to 6-8 hours. Make sure the Steam Release Valve is in
the “Release” (open) position. Press START/STOP. Once cooking
has completed, and the pressure is released, you should easily be
able to pierce the squash with a fork. Remove the squash from
the Cooking Pot and cut in half. Use a spoon to scrape out the
seeds of the squash and discard. Then use a fork to gently scrape
the flesh of the squash, which should separate into long, stringy,
spaghetti-like strands. Serve spaghetti squash strands with the
meat sauce and top with grated cheese.
1 large (approx. 3 lbs)
spaghetti squash
1 lb ground beef
1 small onion, diced
3 cloves of garlic, minced
1 tsp salt
1 tsp black pepper
1 can (28oz) tomato sauce
1 cup beef broth
1 bay leaf
1 tbsp olive oil
¼ cup grated pecorino
Romano cheese
OPTIONAL:
If the sauce is not thick enough
after cooking, you can simmer
until it reaches the desired
thickness. Press BROWN/SAUTÉ,
set temperature to LOW, and
then press START/STOP. Once
complete, press START/STOP.
COURSE:
ENTRÉE
PREP TIME:
15 MINUTES
COOK TIME:
6-8 HOURS
YIELDS:
8 SERVINGS
INGREDIENTS: DIRECTIONS TO SLOW COOK: