Pressure cooked spaghetti squash
stem removed, sliced in half and seeds removed from center
panko bread crumbs
regular bread crumbs will work too
dried onion flakes
fresh ground beef
fresh ground pork
freshly ground black pepper
preferred tomato sauce/spaghetti sauce
2 cups for cooking with and 2 cups for finishing
Place the water in the bottom of the pot.
Lay the spaghetti squash in, sliced side up.
Cover with lid and turn the steam release valve to the locked position.
Press the soup/stew button and adjust the time to 15 minutes.
When the timer counts down to zero, carefully release the steam and remove the lid.
Scrape the squash from the shell with a fork into a large bowl.
Serve with your favorite pasta sauce and meatballs.
Soak the breadcrumbs in the milk for 10 minutes. Strain what's left of the milk off of the breadcrumbs. Discard the milk.
Combine the breadcrumbs with the rest of the ingredients in a large bowl.
With lightly oiled hands, gently pat together 3 ounces of the mixture at a time to form the meatballs.
Press the meat button to heat the pressure cooker unit and add the olive oil.
Brown the meatballs on all sides in the pot, a few at a time and set aside. Once you have all the meatballs browned, place them all back in the pot and cover with tomato sauce.
Place the lid on the unit and turn the steam release valve to closed.
Press the warm/cancel button to reset.
Press the soup/stew button and adjust the timer to 20 minutes.
Once the timer has counted down to zero, your meatballs are done.
Cover with the additional 2 cups of sauce and serve over spaghetti squash or pasta.
Recipe by: Connie Murray @Happybellyfoodie.com