Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine
Total Time
40 Mins
Serves 4 (serving size: about 1 cup squash and 1 cup mushroom mixture)

Go low-carb with hearty spaghetti squash in place of pasta. Cook an extra squash, and store the flesh in ziplock bags for a quick side during the week.

How to Make It

Step 1

Combine 1/2 cup hot water and porcini mushrooms in a bowl; let stand 20 minutes. Drain mushrooms in a colander over a bowl; reserve soaking liquid. Finely chop porcini mushrooms.

Step 2

Place 1 squash half, cut side down, in an 8-inch square glass baking dish. Add water to a depth of 1 inch. Cover and microwave at HIGH 8 minutes or until tender when pierced with a fork. Remove squash half; cool. Repeat procedure with remaining squash half.

Step 3

Heat oil in a large Dutch oven over medium-high. Add onion and next 7 ingredients (through button mushrooms); cook 12 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in reserved porcini mushrooms, reserved soaking liquid, soy sauce, and next 4 ingredients (through tomatoes); reduce heat and simmer 10 minutes.

Step 4

Scrape inside of squash halves with a fork to remove spaghetti-like strands. Divide squash among 4 plates; top evenly with mushroom mixture and cheese.

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Ratings & Reviews

Mixed feelings

June 29, 2017
The flavors were pretty good (I used dried shiitake mushrooms) but it was a lot of chopping and the spaghetti squash, while fully cooked, was kind of crunchy vs. al dente pasta.  Hubby was not impressed.  I was pleasantly surprised the tofu was a nice addition.  Too much buck for the bang though and without rave reviews from the family I likely will not make this one again.