Spaghetti Squash with Roasted Mushrooms and Leeks

This dish is earthy, hearty and rich in flavor. It can serve as a vegetarian main dish on its own, or pair it with grilled fish or chicken for a tasty side.

INGREDIENTS

- Extra virgin olive oil - Spaghetti squash - Mixed mushrooms oyster - Unsalted butter - Leeks white - Garlic - Dry white wine - Parmesan cheese - Lemon zest - Thyme - Kosher salt & pepper

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Preheat the oven to 400 degrees and line a sheet tray with nonstick aluminum foil. Trim the ends from the squash and cut in half lengthwise.

INSTRUCTIONS

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 Scoop out the seeds and pulp and discard. Drizzle with one tablespoon olive oil and place cut side down on the tray.

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Roast for about 30 mins or until the squash is tender and can be easily pierced with a knife. Cool slightly and use a fork to shred the squash into spaghetti strands. Set aside.

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On a separate sheet tray lined with nonstick aluminum foil, toss the mushrooms with the remaining olive oil and sprinkle with kosher salt.

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Roast for about 15 mins or until the mushrooms are browned and a little crispy. While the squash and mushrooms are roasting, heat the butter in a large saute pan until melted.

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