1 Tablespoon olive oil
1 Small yellow onion, finely diced
1 Cup finely diced cremini mushrooms
2 Cloves garlic, minced
1 Cup vegetable broth or water
1- 25oz jar of Arrabbiata Spicy Marinara Pasta Sauce
1 Teaspoon balsamic vinegar
Fresh basil, for serving
1. Bring a medium pot of water to boil. Once boiling, add Soley Organic Spaghetti Squash and cook until tender. Once cooked, drain water and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the onion and mushrooms, and cook until softened -- about 5-7 minutes stirring often. Add the garlic and cook for an additional minute, just until fragrant.
3. Take the skillet off the heat, and transfer the onion mixture to a bowl. In a separate bowl, add the crumble mix, along with half of the onion mixture, and 1 cup vegetable broth or water. Mix together very well, until a thick scoopable consistency forms. Scoop out heaping tablespoon portions, roll in the palms of your hands, and add into the same skillet used to cook the onion mixture.
4. Turn to medium heat, and brown on all sides, flipping often, until all sides are browned. Add the remaining onion mixture, crushed tomatoes, and balsamic vinegar. Stir, and bring to a simmer, and cook for 15-20 minutes. Season with salt and pepper to taste, and serve with spaghetti squash and fresh chopped basil.