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Pressure cooked spaghetti squash

Ingredients
  

  • Spaghetti Squash:
  • 1 spaghetti squash stem removed, sliced in half and seeds removed from center
  • 1 C water
  • Meatballs:
  • 2 tbsp panko bread crumbs regular bread crumbs will work too
  • 2 tbsp whole milk
  • 1 tbsp olive oil
  • ΒΌ C dried onion flakes
  • 1/2 tsp garlic powder
  • 1 1/4 lb fresh ground beef
  • 1/2 lb fresh ground pork
  • 1 egg
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 4 C preferred tomato sauce/spaghetti sauce 2 cups for cooking with and 2 cups for finishing

Instructions
 

  • Spaghetti Squash:
  • 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.
  • 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.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com