Step 1

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.

Step 2

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.

Step 3

Place the squash cut-side down and roast for 40 minutes until the squash can be pierced with a pairing knife.

Step 4

When the squash is cool enough to handle, use a fork remove the flesh.

Step 5

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.

Step 6

Stir spaghetti squash into the skillet with the nutritional yeast, walnuts, parsley and remaining salt and pepper.

Step 7

Spoon the spaghetti squash into a serving bowl and sprinkle chopped parsley on top.