Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Deb Wise
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

total:
40 mins
Yield:
Serves 4 (serving size: about 1 cup squash and 1 cup mushroom mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

374 calories; fat 15.4g; saturated fat 4.1g; mono fat 6.7g; poly fat 3.6g; protein 18g; carbohydrates 46g; fiber 10g; cholesterol 12mg; iron 4mg; sodium 631mg; calcium 293mg; sugars 18g.
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