Western Living Magazine
One to Watch: Sfossils
Mood Board: 5 Things That Keep Studio Roslyn Inspired
6 Homes with Super-Stylish Floors
Recipe: Gingery Citrusy Sangria
Composed Winter Beet and Citrus Salad
Recipe: Meyer Lemon Scones
Local Getaway Idea: Kingfisher’s Healing Caves Redefine Wellness and Escape
Editors’ Picks: Our Favourite Western Living Travel Stories of 2024
Winter Getaway Guide 2024: Wine, Bavarian Charm and Luxe Lodging Without the Skis
New and Noteworthy: 11 Homeware Picks to Refresh Your Space in 2025
Protected: The Secret Ingredient to Creating the Perfect Kitchen: Bosch
The Best Home Accessories Our Editors Bought This Year
Over 50% Sold! Grab Your Tickets to Our Western Living Design 25 Party Now
Join Us for Our First Western Living Design 25 Party!
Announcing the Finalists for the 2025 Western Living Design 25 Awards
A 2021 update on a spaghetti squash recipe from our 1987 cookbook.
Recipe and photos by Tracey Kusiewicz.
We’ve spruced up a homely outdated side dish of squash, mushrooms and sun-dried tomatoes into a plant-based take on the classic Italian pasta Bolognese. Using both portobello and dried porcini mushrooms imparts a deep umami flavour redolent of the meat you would traditionally find in this dish. The supermarket sun-dried tomatoes popular in the era are replaced here with a homemade, oven-roasted rendition. Be sure to give it a sprinkling of this easy vegan “cheese” for a punchy finish.
1 pint cherry or grape tomatoes, cut in half lengthwise 1 tbsp olive oil 1 tsp sea salt
⅓ cup raw cashews 1 tbsp nutritional yeast ½ tsp sea salt ¼ tsp garlic powder
7 tbsp olive oil, divided 1 spaghetti squash 3 tbsp dried porcini mushrooms 5 cups portobello mushrooms (about 4 large), stems removed and cut into ½-inch pieces 1 cup diced onion ½ cup finely diced celery ½ cup grated carrot 2 tbsp minced garlic 1 tsp sea salt 1 tsp ground black pepper 1 tsp smoked paprika ½ tsp chili flakes ½ tsp dry or fresh oregano 1 398-ml can crushed tomatoes 3 tbsp tomato paste 3 tbsp chopped fresh basil
Pre-heat oven to 300°F. Place the halved cherry tomatoes on a parchment-lined baking sheet, drizzle with olive oil and salt and bake in the centre of your oven for 2 hours, until wrinkly and dried.
To make the vegan cheese, pulse cashews, nutritional yeast, garlic and salt in a food processor until crumbly. Set aside.
Increase oven to 350°F. Prepare the spaghetti squash by cutting lengthwise and removing seeds and pulp. Place cut-side-up on a rimmed baking sheet, drizzle with 1 tbsp olive oil and season with salt and pepper. Cover with aluminum foil and bake in the centre of your oven for 1 hour. Set aside, covered to keep warm, until ready to plate.
Prepare porcini mushrooms by breaking them into small pieces and soaking them in 1 cup of hot water while you prepare the mushroom bolognese sauce.
Heat 3 tbsp olive oil in a frying pan over medium-high heat. Add portobello mushrooms and sauté until browned. Sprinkle with ½ teaspoon salt, remove from pan and set aside.
On medium-high heat, in the same pan, add remaining 3 tbsp of olive oil, along with chopped onion, celery, grated carrot, garlic and seasonings. Sauté for about 5 minutes, until onions are translucent. Add porcinis with their soaking water, bring to a boil and deglaze the mixture, stirring and scraping the bottom of the pan with a spatula.
Add crushed tomatoes, tomato paste and cooked portobello mushrooms and simmer on medium-low heat for about 15 to 20 minutes, stirring occasionally, until reduced and thickened. Add chopped fresh basil.
To assemble, use a fork to scrape the flesh of the spaghetti squash and distribute evenly into bowls. Spoon bolognese sauce on each squash serving, top with a few roasted cherry tomatoes and sprinkle with vegan cheese. Serves 4.
Are you over 18 years of age?