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.
Start the kale when the squash is nearly done:
Heat the oil over medium high heat. Add in the leeks and saute until just tender and edges begin to brown. Add in the kale and toss well. Continue to cook to wilt kale. Add in 1/2 cup water- this will help the kale to cook, simmer and steam.
Once the water has evaporated, add in the garlic, salt and pepper flakes, toss well and cook for another minute. Use the lemon to deglaze the pan. Remove from heat and toss in the fresh parsley and mint.
Fill the spaghetti squash with the kale mixture, be sure to include any juices in the pan. Top with toasted pine nuts and Parmesan cheese. Enjoy!
This would be great with sausage or chicken too, just cook with the leeks and continue as directed.
Roast the squash ahead of time (during your meal prep) and just rewarm for a super easy supper.
If you are really struggling to cut the squash in half, try microwaving it for a few minutes to soften it first.