November 16th, 2024

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.