Spaghetti Squash with Mushroom Bolognese
a veggie based recipe !!!! I cheated and used half & half because I didn’t have almond milk BUT by all means use almond milk instead or even coconut milk! That would also make it vegan wow, who is she?!
Time: 45 minutes or less
Feeds: two people
1 small butternut squash (like 6-7 inches long)
2 teaspoons avocado or vegetable oil
8 oz baby bella mushrooms
1/2 of a medium yellow onion
2 tablespoons salted butter
3 cloves garlic - smashed + minced
1 teaspoon honey
1 tablespoon red wine vinegar
salt + pepper to taste
3 tablespoons tomato paste
1/3 cup veggie broth
1/4 cup half & half
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil
Cut your spaghetti squash in half and scoop out the seeds. Rub each half with avocado oil (on the inside and the outside) and then place cut side down on the baking sheet. Bake for 35 minutes then remove from the oven.
While the squashes are baking - dice your mushrooms fairly small or use a food processor to roughly chop or mince them - they will only cook down a little bit so think about what texture you want for your end product. Dice the onion also fairly small.
Add the butter to a sauce pan and melt over slightly lower than medium heat. Add in the mushroom + onion and stir to coat. Once the onion is translucent (5-7 minutes) add in your garlic + salt/pepper to taste. Stir.
After a few minutes when the garlic smells cooked, add a splash of red wine vinegar and drizzle in the honey. Stir until mixed in. Next add the tomato paste, stir until mixed in.
Once the tomato paste loosens up, add in the broth (stir) then add in the cream (stir) - adjust the consistency by either adding more broth or cooking for longer. Remove from heat.
Use a fork to scrape at the insides of the spaghetti squash halves until the strands break loose. Add half the sauce to each squash boat and enjoy!
For a diary free version: use DF half & half or almond milk.