Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine
Total Time
40 Mins
Yield
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

fmyhelen
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.

Surprisingly Good!

daneanp
January 15, 2018
Even though there was a lot of prep work, the end result was very flavorful.  My meat eating husband even liked it!  Leftovers were even better.  There weren't any dried porcini or cremini mushrooms at the store so I used a full package of a dried blend of mushrooms and the button. I also cooked the squash a little longer.  Leftovers also make for a good tapenade over garlic toasts.