Easy Instant Pot Vegan Low-Carb Spaghetti Squash with Mushroom Ragu Recipe

Combine spaghetti squash vegetable broth rosemary and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.

Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent about 4 minutes. Add mushrooms; cook until tender about 3 minutes. Pour in peeled tomatoes and season with salt black pepper sage and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer covered about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.