I love to swap traditional pasta for gluten-free, low carb spaghetti squash (what’s even better…..my husband likes it too!) Roasted until tender and scraped with a fork, the squash comes apart in noodle-like strands that hold sauce well. Roast an extra squash, scrape out the flesh, and store in ziplock plastic bags for a quick side during the week. In this meaty dish you’ll find a blend of mushrooms—dried porcini and fresh cremini and button—mimic the texture of ground beef while adding plenty of savory depth. You could substitute 1/4 cup of the canned tomato liquid for a dry red wine to add even more body to the sauce.
Ingredients
- 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)
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.
Enjoy!
Thank you Cooking Light for this recipe!