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.