INGREDIENTS
1/3 cup
Flat italian parsley plus more
1
Garlic clove
2
Spaghetti squash, medium
1 tbsp
Thyme, fresh leaves
1 28 ounce can
Tomatoes
2
Yellow onions, medium
2
Eggs, large
2 tbsp
Tomato paste
3/4 cup
Quinoa
2 tsp
Cane sugar, unrefined
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil, extra-virgin
1/2 cup
Panko breadcrumbs, whole wheat
1/3 cup
Parmigiano-reggiano cheese plus more
1/4 cup
Red wine, dry
12 ounces cremini mushrooms stems discarded and caps finely chopped