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Mushroom Leek Kale Spaghetti Squash in a skillet
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5 from 1 vote

Mushroom Leek Kale Spaghetti Squash

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.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: American
Servings: 4
Author: Paige Adams

Ingredients

  • 1 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 247kcal | Carbohydrates: 29g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 645mg | Potassium: 776mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2792IU | Vitamin C: 28mg | Calcium: 147mg | Iron: 3mg