Instant Pot Spaghetti Squash and Meatballs

Preheat broiler, grease a baking sheet and set aside.

To assemble the meatballs, add sausage to a large bowl. Before adding the bread, dampen it slightly and then tear into pieces. Add egg, garlic, ricotta, prosciutto, and spices. Combine mixture thoroughly with your hands and then form into 12 equally-sized meatballs. Bake for 5–7 minutes, or until browned.

Add tomatoes and red wine to the instant pot and mix to combine. Before adding the spaghetti squash, poke it a fork on all sides to release steam. Arrange meatballs around the squash, add the Parmesan rind and thyme. Cover and cook on high pressure for 30 minutes.

Once cooking process is complete, use the natural or quick release valve. Remove squash from pot, wipe away any sauce, and slice in half. Remove the seeds from the squash and shred the meat of the squash into strands. Once shredded, mix the squash in with the sauce and meatballs and serve.