Ingredients
Prep
- 2 bag frozen meatballs low carb if possible
- 18 oz low carb pasta sauce
- salt and pepper to taste
- 1 t Italian seasoning
On Cooking Day
- 1 spaghetti squash medium sized
- 1/2 C shredded Parmesan cheese
- 6 C salad greens
Instructions
To Assemble
- Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
- Place a trivet in the Instant Pot and set the spaghetti squash on top of it.
- Pressure cook on high pressure for 11 minutes. Use natural release when finished cooking.
- Remove the spaghetti squash, cut in half, and shred the strands with a fork. Top with meatballs, sauce, and shredded parmesan.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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