Easy Instant Pot® Vegan Low-Carb Spaghetti Squash With Mushroom Ragu

• Spaghetti squash:
• 1 (3 pound) spaghetti squash, halved and seeded
• 1 cup vegetable broth
• 1 sprig fresh rosemary
• 1/2 tablespoon salt
• Ragu:
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped button mushrooms
• 1 (28 ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried sage
• 3 bay leaves
• 1/2 teaspoon basil

1. Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
2. 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.
3. 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.

vegetable broth, rosemary, salt, olive oil, onion, garlic, button mushrooms, salt, salt, ground black pepper, sage, bay leaves, basil

Taken from www.allrecipes.com/recipe/262910/easy-instant-pot-vegan-low-carb-spaghetti-squash-with-mushroom-ragu/ (may not work)