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Export 9 ingredients for grocery delivery
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.
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