Yields1 Serving
 1 cup dried porcini mushrooms
 2 cups hot water
 1 medium spaghetti squash halved [ask your friendly grocer to do this for you]
 1 1/2 tablespoons teaspoon extra virgin olive oil
 1 medium sweet onion chopped
 2 1/8 medium carrots peeled and chopped
 1 teaspoon whole fennel seeds
 3 large garlic cloves crushed
 3 portobello mushroom, washed gills removed and sliced
 2 1/2 tablespoons tomato paste
 1/4 teaspoon red pepper flakes
 1 bay leaf
 Salt to taste
 Chives, finely chopped
1

Cover dried mushrooms with hot water and let stand for 30 minutes.

2

Preheat oven to 375 degrees F. Brush squash halves with 1 teaspoon olive oil. Place on baking sheet cut side down and roast until just tender, approximately 30-40 minutes. Set aside to cool.

3

Drain dried mushrooms, reserving liquid. Chop mushrooms.

4

Meanwhile, heat remaining olive oil in a sauce pot and sauté onion until soft. Add carrots and fennel seeds and sauté until fragrant. Add garlic, porcini mushrooms, and portobello mushrooms and sauté over low heat until mushrooms release liquid and soften.

5

Stir in tomato paste and add enough reserved mushroom broth to make a thick sauce. Add bay leaf and simmer over low heat for 10 minutes.

6

Season with red pepper flakes and salt to taste.

7

Hold each squash half in palm of hand and “rake” through flesh with fork to release “spaghetti.”

8

Mound squash on plate and top with sauce. Garnish with chives.

Ingredients

 1 cup dried porcini mushrooms
 2 cups hot water
 1 medium spaghetti squash halved [ask your friendly grocer to do this for you]
 1 1/2 tablespoons teaspoon extra virgin olive oil
 1 medium sweet onion chopped
 2 1/8 medium carrots peeled and chopped
 1 teaspoon whole fennel seeds
 3 large garlic cloves crushed
 3 portobello mushroom, washed gills removed and sliced
 2 1/2 tablespoons tomato paste
 1/4 teaspoon red pepper flakes
 1 bay leaf
 Salt to taste
 Chives, finely chopped

Directions

1

Cover dried mushrooms with hot water and let stand for 30 minutes.

2

Preheat oven to 375 degrees F. Brush squash halves with 1 teaspoon olive oil. Place on baking sheet cut side down and roast until just tender, approximately 30-40 minutes. Set aside to cool.

3

Drain dried mushrooms, reserving liquid. Chop mushrooms.

4

Meanwhile, heat remaining olive oil in a sauce pot and sauté onion until soft. Add carrots and fennel seeds and sauté until fragrant. Add garlic, porcini mushrooms, and portobello mushrooms and sauté over low heat until mushrooms release liquid and soften.

5

Stir in tomato paste and add enough reserved mushroom broth to make a thick sauce. Add bay leaf and simmer over low heat for 10 minutes.

6

Season with red pepper flakes and salt to taste.

7

Hold each squash half in palm of hand and “rake” through flesh with fork to release “spaghetti.”

8

Mound squash on plate and top with sauce. Garnish with chives.

Spaghetti Squash with Mushroom Ragu