Mushroom ragu with spaghetti squash

Who doesn’t love a hearty bowl of pasta, topped off with a rich and fragrant ragu on a cold winter day? I do… I do… I could actually eat pasta everyday, but I wouldn’t be able to button my jeans. Instead, I substitute pasta with spaghetti squash for a lower-calorie version. Spaghetti squash is only 40 calories per cup and zero fat, so it makes an awesome filling, weight-loss food. Adding a rich mushroom ragu to it makes it feel & taste like the real deal. And, after making this the other night for dinner, my husband said he woke up thinking about it the next morning, so I knew it was good.

This recipe is hearty, saucy, meaty, healthy, low-cal and filled with plant-based nutrients for the win.

mushroom ragu with spaghetti squash

Patty Malcolm | Chickfoodtv

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course dinner

Servings 2 servings

Ingredients

  

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• mushroom ragu
• 1 tablespoon grape seed oil
• 24 oz of mixed mushrooms finely minced
• a few sprigs of fresh thyme
• 1 yellow onion small diced
• 2 carrots small diced
• 1 celery stock small diced
• 1- 6 oz can tomato paste 
• 1/2 cup red wine
• fresh parsley to taste
• salt & pepper to taste
• spaghetti squash
• 1 large spagetti squash
• 1 tablespoon grape seed oil
• salt pepper, and garlic powder, to taste. 

Instructions

 

• mushroom ragu
• MINCE. In a blender or food processor mince the mushrooms at low speed, in small batches at a time, to achieve a finely minced crumbly texture. Set aside.
• PREPARE. Finely mince carrots, celery, onion, and parsley. 
• HEAT. Heat the oil in a large deep pan over medium high heat. Add mushrooms a pinch of salt and cook for 20 minutes, until the released liquid from the mushrooms has evaporated.
• ADD. Add a few sprigs of fresh thyme and cook another 1-2 minutes. 
• STIR. Add the onion, carrot, and celery and cook 20 minutes, until the vegetables become soft.
• ADD. Stir in the tomato paste until well combined and cook another 1-2 minutes. 
• DEGLAZE. When vegetables start to stick to the bottom of the pan, pour in the wine to deglaze it and scrape any stuck bits into the sauce. Then add water and simmer, covered, over low heat for 30 minutes. 
• FINISH. Taste and add more salt, if needed. Then add fresh parsley and fresh ground pepper.
• SERVE. Serve with spagetti squash or your favorite pasta and some vegan parmesan cheese.
• spaghetti squash
• HEAT. Pre-heat the oven to 400 F. Slice squash in half lengthwise and scoop out seeds.
• DRIZZLE. Drizzle the halves with grape seed oil and season with salt, garlic powder & pepper. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.”

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