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November 16th, 2024

11/6/2024

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Squash, Leek, Mushroom Casserole

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
  • 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 walnuts, parsley and remaining salt and pepper.
  • Spoon the spaghetti squash into a serving bowl and sprinkle chopped parsley on top.

 
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  • Home
  • Inside the Market
    • Schedule and Directions
    • Vendors
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Subscribe
  • Recipes & Blogs
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues