1 Spaghetti Squash
1 pound ground pork (or beef)
1 small onion, diced
1/4 pound mushrooms, sliced
2 cloved garlic, minced
1 can diced tomatoes
1 cup beef broth
optional: asiago or parmesan cheese
Cook split and cleaned spaghetti squash in instant pot with 1 cup water for 7 minutes.
In a hot saute pan season meat with salt and pepper and cook until brown. Add onions and cook until soft. Add mushrooms, garlic, tomatoes, and broth. Season to taste. Cook over medium heat (at a simmer) until most of the broth is gone, about 30 minutes. Stir occasionally.
Scoop out spaghetti squash and stir into the ragu. Grate cheese and serve.