Serves 4 (serving size: about 1 cup squash and 1 cup mushroom mixture)
Photo: Jennifer Causey
1/2 cup hot water
1/2 ounce dried porcini mushrooms
1 (3-lb.) spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
2 cups chopped sweet onion
1 cup diced celery
1 cup diced carrot
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
5 garlic cloves, minced
1 (8-oz.) pkg. cremini mushrooms, finely chopped
1 (8-oz.) pkg. white button mushrooms, finely chopped
2 tablespoons unsalted tomato paste
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
8 ounces extra-firm tofu, drained and crumbled
1 (15-oz.) can unsalted diced tomatoes, undrained
2 ounces Parmesan cheese, grated (about 1/2 cup)
Est. added sugars 0g
How to Make It
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.
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.
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