Servings: 4
1 cup
Spaghetti squash
3 lbs 
Whole tomatoes 
1 (28-oz) can
Extra-virgin olive oil 
1/4 cup
Yellow onion
1, chopped
to taste
3 cloves, minced
Crushed red pepper flakes 
to taste
1/4 cup, grated
Spaghetti Squash Recipes: Marinara
20 m
30 m
Ready in:
50 m
  1. Add water to your Instant Pot. Place the rack in the bottom. 
  2. Pierce the squash six times using a fork. Place the squash on the rack. 
  3. Lock the lid. Prepare to cook. Set on HIGH for 12 minutes. 
  4. In a medium bowl, crush the tomatoes with your hands. 
  5. Then, follow the manufacturer's instructions for quick release. Then, unlock and remove the lid. Carefully remove the rack using kitchen towels. Place the rack and squash on a cutting board. Pour the liquid out of the Instant Pot. Let the squash cool slightly. 
  6. Set to HIGH saute. Let it heat for 2 minutes. Add oil (2 tbsp), onions, and salt. Cook for 5 minutes, or until softened. Add garlic and red pepper. Stirring, cook for 3 minutes, or until softened. Add the tomatoes. Add more salt. Bring to a simmer. Stirring occasionally, cook for 10 minutes, or until thickened. Season with salt and red pepper to taste. 
  7. Meanwhile, split the squash in half lengthwise. Remove the seeds. Scrape the strands with a fork. Transfer to a platter. Add oil (2 tbsp), salt (1 tsp), and red pepper. Top with the tomato sauce. Sprinkle with cheese. Serve.