- Preheat multifunction electric pressure cooker on sauté setting for 2 minutes. Add ground beef and onion; cook for 8 minutes, stirring frequently. Stir in water, scraping up any bits from the bottom of the pan. Turn off the multifunction electric pressure cooker.
- Add tomato sauce, black beans, bell pepper, carrots, chipotle pepper, garlic, chili powder, and salt.
- Use a small sharp knife to pierce the squash, making about 10 (½-inch) vents for steam to escape. Place whole squash on top of the sauce in the multifunction electric pressure cooker.
- Lock the lid in place and close pressure release valve. Pressure-cook on high for 15 minutes. Turn the multifunction electric pressure cooker off and quick-release the pressure. Carefully remove the lid.
- Remove the squash and cool for 10 minutes. Cut squash in half lengthwise and remove the seeds. Use a fork to scrape the spaghetti-like strands apart. Serve squash topped with sauce. Garnish with Cotija cheese, if desired. Top with avocado and cilantro.
* For less heat, use half of a chipotle pepper or omit it.
* In the Slow Cooker: Cook time: 4 or 8 hours: In a skillet, brown ground beef and onion; add to 6-quart slow cooker, then stir in ½ cup water. Follow recipe steps 2 and 3 to add ingredients to slow cooker. Cover; cook for 4 hours (high) or 8 hours (low). Continue as in step 5.
Each serving contains: 358 calories, 14 g fat, 4 g saturated fat, 0 g trans fat, 35 mg cholesterol, 698 mg sodium, 41 g carbohydrates, 12 g fiber, 11 g sugar, 19 g protein. Daily values: 68% vitamin A, 40% vitamin C, 10% calcium, 24% iron
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Nutritional Information
Each serving contains: 358 calories, 14 g fat, 4 g saturated fat, 0 g trans fat, 35 mg cholesterol, 698 mg sodium, 41 g carbohydrates, 12 g fiber, 11 g sugar, 19 g protein. Daily values: 68% vitamin A, 40% vitamin C, 10% calcium, 24% iron
Directions
- Preheat multifunction electric pressure cooker on sauté setting for 2 minutes. Add ground beef and onion; cook for 8 minutes, stirring frequently. Stir in water, scraping up any bits from the bottom of the pan. Turn off the multifunction electric pressure cooker.
- Add tomato sauce, black beans, bell pepper, carrots, chipotle pepper, garlic, chili powder, and salt.
- Use a small sharp knife to pierce the squash, making about 10 (½-inch) vents for steam to escape. Place whole squash on top of the sauce in the multifunction electric pressure cooker.
- Lock the lid in place and close pressure release valve. Pressure-cook on high for 15 minutes. Turn the multifunction electric pressure cooker off and quick-release the pressure. Carefully remove the lid.
- Remove the squash and cool for 10 minutes. Cut squash in half lengthwise and remove the seeds. Use a fork to scrape the spaghetti-like strands apart. Serve squash topped with sauce. Garnish with Cotija cheese, if desired. Top with avocado and cilantro.
* For less heat, use half of a chipotle pepper or omit it.
* In the Slow Cooker: Cook time: 4 or 8 hours: In a skillet, brown ground beef and onion; add to 6-quart slow cooker, then stir in ½ cup water. Follow recipe steps 2 and 3 to add ingredients to slow cooker. Cover; cook for 4 hours (high) or 8 hours (low). Continue as in step 5.