First, I bake the spaghetti squash in the oven. You absolutely can do this in advance to save time.
The halved spaghetti squash takes about 40 minutes to roast. If you plan to bake it ahead of time, use a fork to comb the flesh from the skin, let it cool down and then store it in an airtight container for up to 1-2 days.
In a skillet on the stove, I heat olive oil and sauté the leeks. Once the leeks start to soften, I add sliced cremini mushrooms.
When the mushrooms have caramelized, I stir in minced garlic.
Then I add chopped curly kale and watch the greens wilt.
After that I fold the spaghetti squash into the mushrooms and greens in the skillet.
In addition to salt and pepper for seasoning, I use nutritional yeast, a common vegan substitute for Parmesan.
Nutritional yeast melds right into the spaghetti squash adding wonderfully cheesy flavor.
To finish, I mix in chopped toasted walnuts and parsley.
Try Spaghetti Squash as a Vegan Main or Side
Especially during the fall and winter months, I am on a constant hunt for nutritious comfort food.
I like serving mushroom leek kale spaghetti squash as a main with a salad. It is a different option than soup with that same warm, cozy and comforting bite.
Spaghetti squash also makes a great side, too. With mushrooms and leeks, it would fit right in with a holiday meal like Thanksgiving.
Try this mushroom leek kale spaghetti squash for a vegan main served with a mixed greens salad or as simple side for a weeknight dinner or even a big holiday meal.
One 3-pound spaghetti squash
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 leeks, white and light green parts thinly sliced
8 ounces cremini mushrooms, sliced
2 garlic cloves, minced
1 cup chopped curly kale, stems removed
2 tablespoons nutritional yeast
1/4 cup toasted chopped walnuts
1 tablespoon chopped parsley plus more for serving
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the squash with 1 tablespoon olive oil and sprinkle the cut sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place the squash cut-side down and roast for 40 minutes until the squash can be pierced with a pairing knife.
When the squash is cool enough to handle, use a fork remove the flesh.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the leeks for a few minutes letting them start to soften. Add the mushrooms and continue sautéing for 5 minutes until the mushrooms start to brown. Stir in the garlic and kale and continue cooking for a few minutes until the mushrooms are caramelized and fragrant and the kale has wilted.
Stir spaghetti squash into the skillet with the nutritional yeast, walnuts, parsley and remaining salt and pepper.
Spoon the spaghetti squash into a serving bowl and sprinkle chopped parsley on top.
The spaghetti squash can be roasted up to 1-2 days in advance and stored in the refrigerator in an airtight container. Since it will be chilled, it will require additional time to heat in the skillet.