Spaghetti Squash Lasagna Style (Instant Pot, Air Fryer & Oven)

I had never tasted spaghetti squash, much less cooked one. I now understand all the hype that’s been happening in the Instant Pot group on Facebook.

Equip!

1 3-lb. spaghetti squash
6 Italian sausages (sweet, hot or mixed)
1 28-oz. can Tuttorosso Crushed Tomatoes With Basil
3 tbs. tomato paste
1 tbs. crushed garlic
2 tbs. Italian seasoning
1 cup cottage cheese
1 cup sour cream
1 egg
3 c. shredded Mozzarella cheese
olive oil

Prep!

Preheat oven to 350℉.

The Squash…

Cut the spaghetti squash in half lengthwise.

It’s easier if you score the squash with a sharp knife and microwave for 5 minutes.

Remove the seeds and pulp.

Add 1 1/2 c. water to the Instant Pot’s inner pot, insert the trivet and place the spaghetti squash cut side up on the trivet.

A 3-lb. (8″) squash will fit in an 8 qt. pot. You’ll have to use a smaller squash for a smaller pot. Cook times will be the same, but you may need to decrease the amounts of the remaining ingredients when you assemble the lasagna.

Cook at high pressure for 8 minutes with a quick release. Leave the lid on and let the squash steam for an additional 10 minutes. Set aside until cool enough to handle.

Use a spoon to scrape the squash out of its shell and set aside. Use a fork to separate the strands.

You can cook the squash ahead of time and store it in the refrigerator until ready to use.

The Sausage…

Place the sausages on a baking pan. Drizzle with olive oil and sprinkle with 1/2 tsp. Italian seasoning. Air fry at 380℉ until the skin is slightly crispy, about 15 minutes.

When the sausage is cool enough to handle, crumble and set aside.

I cut each sausage into 4 pieces and use the pulse setting on my food processor.

The Sauces…

Whisk the tomato paste, crushed tomatoes, garlic and remaining Italian seasoning until well blended. Set aside.

I use a tall 4-cup measuring cup with my food processor’s stick blender. It’s faster.

Whisk the cottage cheese, sour cream and egg until well blended. Set aside.

The Lasagna…

Grease a 9″ x 13″ lasagna pan with a drizzle of olive oil. Cover the bottom of the pan with a thin layer of tomato sauce.

Use about 1/2 of the prepped ingredients to build the first layer in order: squash, sausage, cottage cheese mixture, tomato sauce, mozzarella.

Each ingredient layer should be thin so they blend while baking.

Repeat to build the second layer.

If your pan is smaller than 9″ x 13″, you can use fewer ingredients or build more layers if the pan is tall enough.

Cook!

Place pan on a cookie sheet to catch any overflow and bake for 35-40 minutes.

The pan will be full and heavy. Use caution when handling.

Allow to cool for 10-15 mins before serving.

Resources

My Instant Pot: Instant Pot Ultra 3 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer, Silver

Instant Omni Plus 10-in-1 Air Fryer Toaster Oven, Rotisserie Oven, Convection Oven, Dehydrator, Roaster, Warmer, Reheater, Pizza Oven, 18 Liter

I have the older 26 Liter version of this air fryer. It is no longer available.

My Food Processor: Braun MultiQuick MQ7077 4-in-1 Immersion Hand, Powerful 500W Stainless Steel Stick Blender, Variable Speed + 6-Cup Food Processor, Whisk, Beaker, Masher, Faster Blend

Best Instant Pot Yogurt

If you’re interested in making your own yogurt to save money, this probably isn’t the recipe you want. On the other hand, if you love yogurt and you’re looking for a healthier alternative snack to replace that 1/2 gallon of ice cream in your freezer, you may have just struck gold.Continue reading

Instant Pot Potato Salad

I love potato salad and always bought the tubs from the deli counter at the grocery store. It’s edible, but I find it incredibly dry and flavorless. I’ve adapted my old recipe for the Instant Pot and I won’t be going back to store-bought.

Continue reading

Instant Pot Journey: Trash Night Penne

Trash Night…

… is the night I go through my fridge or freezer and pick one thing that’s been sitting longer than I’d like. It either gets cooked or tossed. On this journey, I eliminated frozen Italian sausages, 3 partial bags of frozen veggies, the remains of a container of sour cream and the last of a block of parmesan.Continue reading