INGREDIENTS
3 tbsp
olive oil
2 media
spaghetti squash
1 serving
kosher salt
2 media
yellow onions
1/4 cup
dry red wine
28 oz
canned tomatoes
2 tsp
cane sugar
3/4 cup
quinoa
1
garlic clove
1 tbsp
fresh thyme leaves
12 oz
cremini mushrooms
2 tbsp
tomato paste
2 larges
eggs
1/2 cup
panko breadcrumbs
1/3 cup
parmigiano reggiano cheese
1/3 cup
flat-leaf parsley