Instructions: In a large pot, steam squash for 20 minutes or until tender. Drain, then run fork over inside of squash to remove spaghetti-like strangs. Discard remaining squash. While squash is being steamed, saute mushrooms, onions, garlic, miso paste and red pepper in olive oil for 3-4 minutes until veggies are tender. Add sauce, honey and herbs and simmer uncovered, stirring frequently, for 10-15 minutes. Pour sauce over squash and top with cheese.

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