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Crockpot Spaghetti Squash Bolognese

Author Crockpot Empire

Ingredients

  • 1 spaghetti squash pierced to vent
  • 1 tbsp olive oil extra virgin
  • 1 lb. ground beef extra lean
  • 1 jar marinara sauce
  • 1 cup beef broth
  • 1/2 cup onion diced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp garlic minced
  • 1 tbsp worcestershire
  • 2 bay leaves

Instructions

  1. Slow Cooker Function: 

    2. Press brown/sauté and then the start button.

    3. Add olive oil to heated inner pot.

    4. Brown ground beef and onion until translucent and cooked through.

    5. Drain any extra grease from meat.

    6. Add salt, pepper, garlic, marinara, beef broth and worcestershire and stir until well combined.

    7. Add bay leaves.

    8. Place the pierced spaghetti squash on top of the meat mixture.

    9. Place lid on crockpot.

    10. Make sure nozzle is set to release steam (if using Crock Express).

    11. Cook on low 6-8 hours or high 3-4.

    12. Once cooled, cut in half and scrape out seeds.

    13. Gently rake out the squash longways to create spaghetti like strands.

    14. Add meat mixture to boats and serve.

    Pressure Cooker:

    Press brown/sauté and then the start button.

    Add olive oil to heated inner pot.

    Brown ground beef and onion until translucent and cooked through.

    Drain any extra grease from meat.

    Add salt, pepper, garlic, marinara, beef broth and worcestershire and stir until well combined.

    Add bay leaves.

    Place the pierced spaghetti squash on top of the meat mixture.

    Press the steam button and adjust time to 15 minutes.

    Place lid on Crock Express.

    Make sure nozzle is in the sealing position.

    After 15 minutes, do an immediate release.

    Once cooled, cut in half and scrape out seeds.

    Gently rake out the squash longways to create spaghetti like strands.

    Add meat mixture to boats and serve.