Instant Pot Beef Ragu with Spaghetti Squash

Instant Pot Beef Ragu with Spaghetti Squash

Throw together this incredibly versatile dish in no time with your Instant Pot. Depth of flavor, succulent beef, and a rich, decadent sauce that is served atop roasted spaghetti squash for a light, yet filling meal.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 378 kcal


  • 3 whole spaghetti squash
  • 1 tsp olive oil
  • 2 lbs lean flank steak (cut 4 into pieces)
  • 1 28 oz. Can whole stewed tomatoes
  • 1 small onion (finely chopped)
  • ½ cup red wine
  • ¼ cup fat free beef stock
  • 2 tbsp tomato paste
  • 2 carrots (chopped)
  • 2 stalks celery (chopped)
  • 5 cloves of garlic (finely chopped)
  • 2 thyme sprigs
  • 1 tsp allspice
  • 2 bay leaves
  • Salt and pepper to taste


  1. Preheat oven to 400. Line a baking dish (or two) with parchment paper.
  2. Cut spaghetti squash in half lengthwise (making 6 halves total), and scoop out the seeds. Mist lightly with an olive oil mister or cooking spray, and season generously with salt and pepper. Place squash cut side down in baking dish, and place in oven. Cook until tender, about 45 min to 1 hour, depending on the size of the squash. Remove from oven and allow to cool.
  3. While our squash is roasting, let Instant Pot to saute mode. When add in olive oil. Then add in the onions, carrots, and celery. Saute for about 2-3 minutes.
  4. Add in all remaining ingredients, and stir it around a bit to combine. Turn off saute and cover with lid.
  5. Set Instant Pot to Meat/Stew mode and cook on high pressure for 35 minutes. Allow to naturally release until pressure valve is down.
  6. Open lid and shred beef with two forks. If you would like the sauce to be thicker, just set Instant Pot back on saute mode, and cook until the sauce begins to thicken.
  7. Once spaghetti squash is cool enough to handle, scrape the squash into strands with a fork. Transfer strands to a serving bowl, or keep in the squash shell and use as a bowl.
  8. Top each spaghetti squash half with 1/6th of the beef ragu and sauce. Garnish with fresh parsley and grated parmesan cheese, if desired.

Recipe Notes

Entire recipe makes 6 servings

Serving size is ½ of a spaghetti squash and ? of the beef ragu

Each serving = 5 Points*

*based only on ingredients with an SP Freestyle value 

Nutrition Facts
Instant Pot Beef Ragu with Spaghetti Squash
Amount Per Serving
Calories 378 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5.5g 28%
Cholesterol 83mg 28%
Sodium 368mg 15%
Potassium 927mg 26%
Total Carbohydrates 17.6g 6%
Dietary Fiber 2.3g 9%
Sugars 5.3g
Protein 44.1g 88%
Calcium 7%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.