Spaghetti-squash tetrazzini & kale salad

Instructions

• Preheat oven to 450F. Crumble a 14-g pkg of dried porcini mushrooms in a small bowl. Add 1/2 cup white wine and let soak 10 min. Use a knife to make small slits all over the surface of a 1.5-kg spaghetti squash. Place in a glass pie plate. Microwave on high, turning squash over halfway through, until tender, 12 to 15 min. Slice in half lengthwise. Let stand 10 min. Scoop out and discard seeds. Use the tines of a fork to scrape out squash strands (about 4 cups). Reserve.

• Heat a large non-stick frying pan over medium. Add 1 tbsp olive oil, 2 minced garlic cloves and a 227-g pkg sliced cremini mushrooms. Cook, stirring often, until mushrooms soften, about 4 min. Add 2 tbsp all-purpose flour (or 1 tbsp cornstarch), 1 tsp dried basil, 1/4 tsp salt, 1/8 tsp nutmeg and soaked dried mushrooms and wine. Season with fresh pepper. Cook, stirring often, 1 min. Stir in 1 cup milk. Cook until sauce thickens, 2 to 3 min. Remove from heat, then stir in 1 cup grated part-skim mozzarella cheese and reserved squash strands.

• Scoop squash mixture into 4 individual oven-safe dishes or an 8-in. square baking dish. Smooth tops. Top with 2 thinly sliced plum tomatoes. Sprinkle with 1/2 cup grated parmesan. Bake until bubbly, 10 to 15 min. Best served with emerald kale salad.