Easy, flavorful, 8-ingredient chickpea bolognese over spaghetti squash! A nutritious, speedy, satisfying plant-based dinner.

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Place spaghetti squash in the steamer basket or rack of your pressure cooker along with 1 cup of water beneath the steamer basket. Close the lid, turn the valve to sealed and manual cook on high pressure for 7 minutes.
While the squash is cooking, saute shallots in oil, salt and pepper over medium-low heat until translucent and fragrant (about 3 minutes). Add in garlic and saute for another minute. Add in the chickpeas and gently mash half of them with a potato masher (this creates a varied texture and is not required but is recommended). Stir everything together and saute for another minute. Pour in the marinara sauce and let it simmer for 2-3 minutes. Taste and adjust seasonings if needed.
When the squash is finished in your pressure cooker press OFF and manual release. Safely remove the lid to allow the squash to cool before handling. Use a fork to gently shred each half of the squash until thin translucent spaghetti-like strands appear. Place the squash in two bowls. Top with a generous amount of the chickpea bolognese and garnish with more fresh parsley or basil. Enjoy hot! Store leftovers in an airtight container in your refrigerator for up to five days.

* My spaghetti squash was just shy of 3 pounds.

When you cut the spaghetti squash crosswise as opposed to lengthwise, it yields longer spaghetti-like strands.

Other add-in ideas: basil, sliced mushrooms, hemp seeds for added protein.

This recipe was tested in a 6-quart Instant Pot. I have not tested it in other pressure cookers.