Mushroom Bolognese over Spaghetti Squash

Any fellow mushroom lovers out there?  I think mushrooms are one of those things that you either love or you hate.  So if you’re not into ‘shrooms, go ahead and skip this recipe…it’s not for you.

Mushroom Bolognese is earthy and meaty and has tons of flavor from the addition of soy sauce, porcini mushrooms (which smell horrible), lots of garlic and a little heat from red pepper flakes.  I used my food processor to make all the chopping a whole lot easier.  I simply pulsed each ingredient separately (I did whirl the carrots, celery and garlic at the same time) and stored in the fridge for when I was ready to cook dinner.  Such a time saver!  I will note that I left out the tofu (not really an ingredient we cook with) and added in 8 more ounces of baby bella mushrooms.

I also discovered that you can indeed cook spaghetti squash in the slow cooker.  LIFE CHANGING.  I’ve cooked spaghetti squash many ways – the oven, the microwave, a combo of both and this is by far the easiest and cleanest way.  Simply pierce the spaghetti squash a few times with a knife, place into slow cooker along with 1 cup of water.  Cook on high for 3-4 hours.  When the spaghetti squash is soft to the touch, it’s done.  Let it rest for a few minutes before scraping out the strands.  Amazing.


This was eater on the late side a few nights ago so please forgive the awful lighting.  Top the entire dish with a sprinkle of Parmesan for a little more saltiness and nuttiness.

Are you a mushroom lover?


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