Low-Carb Instant Pot Taco Spaghetti Squash

Cut the spaghetti squash in half crosswise. I like using a smaller paring knife to get through the thick skin. Scoop out the seeds in the center of the squash and discard everything, like a pumpkin.

Place the steamer insert/trivet into your pressure cooker. Add the water to the pot.

Place squash halves on the steamer insert. (I had one sitting up and one on its side because it wouldn’t fit otherwise. No biggie.) Place the lid on the Instant Pot and cook under high pressure for 7 minutes. Press the “Manual” button and adjust the time to 7.

When squash is finished cooking, carefully release the valve at the top of the pressure cooker to rapidly lower the pressure. Remove the lid and carefully remove the squash (there may be hot liquid collected in the hollows). Shred the squash with a fork and set aside.

Remove the trivet from the Instant Pot and dispose of any residual cooking liquid. Add olive oil to the pot, and using the “Saute” function, allow the Instant Pot to come back up to temperature with the lid off.

When the Instant Pot is ready, add ground meat and saute until browned all over and poultry is no longer pink. Add diced onion and taco seasoning, and continue to saute until onion is translucent and fragrant.

Add diced tomatoes with chiles, and tomato paste. Stir until well-combined. Add spaghetti squash back into the pot and simmer everything for 10 more minutes.

Top with cheese and allow it to melt before serving. Serving with a sprinkle of fresh Roma tomatoes and cilantro.