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Spaghetti Squash

I am a pasta lover…Seriously, a classic Bolognese would be my last meal if I had to pick. However, I cannot eat gluten without a stomach ache and too many carbs makes me gain weight fast. I have to get creative with my substitutions in order to keep classic Italian dishes in the house. Zoodles are great, but sometimes I just love the consistency and flavor of Spaghetti Squash. This miracle veggie is pretty amazing that it scrapes out in the shape of pasta!

Prepare in the oven or use a Pressure Cooker as seen in this RAEcipe. In my upcoming CookBook I will include detailed instructions on using this device and all its settings.


1 spaghetti squash
1 zucchini
Bag of mixed peppers or 4 small yellow peppers
3 large tomatoes
1 lb ground beef or ground turkey
1 cup favorite marinara sauce (Rao’s Sensitive Marinara)
Cup fresh mozzarella
Garnish with Fresh basil and Parmesan Cheese


1. Cut spaghetti squash in half and remove seeds
2. Place trivet on bottom of Pressure Cooker
3. Add one cup water
4. Place cut squashed halves on top of one another on trivet
5. Turn valve to sealing position for steam and secure lid
6. Set pressure cooker to 7-10 min depending on size of the squash and if you prefer al dente or softer “pasta”
7. Once finished Force Release steam valve (BE CAREFUL- IT’S HOT!)
8. Open lid and puncture squash with a fork to make sure its cooked through
9. Use a fork to scrape out the squash into spaghetti like strands and set aside
10. Dice zucchini, peppers, and tomatoes
11. Sauté veggies in large skillet with oil and few tbsp water
12. Add beef
13. Stir in fresh tomatoes
14. Add cup of favorite marinara sauce and olive oil
15. Mix well and add spaghetti squash
16. Stir in chunks of fresh mozzarella until melted
17. Add basil and serve with parmesan cheese
18. Optional to add Sriracha to sauce for a kick!