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.