Ragu with Spaghetti Squash
This dish is totally satisfying, without being too heavy. I made this for my family and everyone loved it! It makes a lot of sauce, so we had enough for leftovers the next day. I made the Ragu in my Instant Pot, but you can also make it on the stove. I’ve included directions for both.
Although you can make the spaghetti squash in the pressure cooker or microwave, I much prefer to roast it for the best taste and texture. I usually look for medium sized ones so I can serve the sauce right in the squash to use as bowls, but you can also transfer it to a dish. Roast the spaghetti squash in the oven until tender, then scrape out the flesh with a fork, the squash comes apart in spaghetti-like strands that hold the sauce well. You can serve this over pasta if you prefer.
Freezer Directions:
The mushroom beef sauce is freezer friendly, I recommend serving this for dinner one night and freezing the rest for another night. To reheat, leave it in the refrigerator overnight to thaw, then reheat on the stove or pressure cooker. It will taste as good as it did the day you made it! Spaghetti squash does not freeze well so I would plan to cook just enough. It does last for several days in the refrigerator, you can store any extra in ziplock plastic bags to reheat later.
More spaghetti squash recipes you will love!
Spaghetti Squash Turkey Taco Boats Spaghetti Squash Enchilada Boats Spaghetti Squash Lasagna Boats Spaghetti Squash “Mac” and Cheese Roasted spaghetti squash
