1 spaghetti squash (oil, salt and pepper)
1 tbls olive or coconut oil or ghee
2 cups sliced leeks
4 cups curly kale (about 4 leaves), torn into bite-size pieces
1/2 cup water
1/2-1 tsp aleppo or red pepper flakes
3 garlic cloves, minced
1/2 tsp Himalayan pink salt
juice of 1 lemon
small handful of fresh parsley
small handful of fresh mint
1/4 cup toasted pine nuts
Roast the spaghetti squash: preheat the oven to 400 degrees. Cut the squash in half lengthwise, scoop out the seeds. Drizzle with olive oil and season well with salt and pepper.
Place cut side down on an oven-proof pan, roast until squash is fork tender (40-60 minutes depending on the size of your squash.) Use a fork to release the long spaghetti squash strands.