Ingredients
1lbground beef,93%
1small onion,chopped
3clovesgarlic,crushed
1tspkosher salt
black pepper,to taste
28ozcrushed tomatoes,(canned) such as Tuttorosso
bay leaf
romano pecorino cheese rind,optional
1lblarge spaghetti squash,(makes 6½ cups cooked)
cheese,grated, for topping, optional
Preparation
Sauté the beef with the onion, garlic, salt, pepper. Add the crushed tomatoes, bay leaf, and cheese rind, and stir.
Pierce the spaghetti squash all over with a knife and place over the sauce.
Cook on High pressure for 15 minutes, or until the skin of the squash easily gives when pressed with a spoon.
Let the pressure release, discard the bay leaf and rind, and transfer the squash to a bowl to let cool.
When cool enough to handle, cut it in half with a large knife, discard the seeds and scoop the strands out with a fork.
Place in a colander to drain well (use paper towels as well to soak up any excess moisture) then serve the sauce over the squash with grated cheese, if desired.
