Vegetable-loaded big batch recipe made in the instant pot.
Wash the squash and slice in half length wise. Scoop out the seeds.
Place steamer basket in the instant pot. Add 1 cup of water to the bottom. Place the squash on the steamer basket. Put on the lid and close the pressure valve.
Turn on the instant pot in the manual setting and set to 5 minutes cooking time on high pressure. When done, let pressure slow release naturally for 3 minutes, then use quick release for the remainder of time.
Use tongs to remove the squash and let cool. Once cool. Use a fork to remove the strands of squash that will resemble spaghetti.
In a large bowl, add all the ingredients for the turkey meatballs. Use your hand to form into even sized balls, about 18. Set aside.
Turn instant pot to the saute setting. Add the oil and make sure it coats the bottom of the instant pot well. Add the onions and garlic and cook for a 1-2 minutes until soft. Be careful not to burn anything to the bottom of the instant pot. Turn off.
Add the crushed tomatoes, water and the rest of the vegetables and stir. Add the spices, salt and pepper and stir well.
Place the meatballs on top and then gently mix to cover the meatballs with the sauce.
Close the lid and close the pressure valve. Using the manual setting, cook for 10 minutes at high pressure. Let steam release naturally for 10 minutes the use quick release if there is still steam to escape.