Mushroom Bolognese over Spaghetti Squash

Go low-carb with hearty spaghetti squash in place of pasta. Cook an extra squash and store the flesh in zip lock bags for a quick side. The aroma alone of this dish will drive your peeps crazy!!!
(serves 4)

1/2 cup hot water
1/2 oz. dried porcini mushrooms
1 (3 lb.) spaghetti squash, halved lengthwise and seeded
2 T. EVOO
2 cups chopped sweet onion
1 cup diced celery
1 cup diced organic* carrot
1 t. dried oregano
1/8*-1/4 t. crushed red pepper flakes
5 garlic cloves, minced
1 (8 oz.) pkg. cremini mushrooms, finely chopped
1 (8 oz.) pkg. white button mushrooms, finely chopped
2 T. unsalted tomato paste
1 T. reduced-sodium soy sauce (I would use Ponzu Citrus Sauce*)
1/2 t. freshly ground black pepper
1/4 t. kosher salt
1 can (15 oz.) unsalted diced fire-roasted* tomatoes, undrained
2 oz. Parmesan cheese, shaved*

Combine the hot water and porcini mushrooms in a bowl; let stand for 20 min. Drain mushrooms in a colander over a bowl; reserve soaking liquid. Finely chop the mushrooms. Place 1 squash half, cut side down, in an 8" square glass baking dish. Add water to a depth of 1". Cover and microwave on High 8 min. 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 med.-high. Add onion and next 7 ingredients through button mushrooms; cook 12 min., stirring occasionally. Stir in tomato paste; cook 2 min. Stir in reserved porcini mushrooms, reserved soaking liquid, soy sauce, and next 4 ingredients through tomatoes; reduce heat and simmer 10 min. Scrape inside of squash  halves with a fork to remove spaghetti-like strands. Divide squash among 4 plates; top evenly with mushroom mixture and shave big pieces of Parm. over top. I would serve a crisp wedge salad with this*.

"Take your time
  Take chances
  Believe in your power
  Believe in possibilities
  Do something creative every day
  Do what makes your heart sing
  Inspire others
  Inspire yourself"

And, make sure you have some FUN today!!!!!!

Love,

Machete Milletti