Roasted Spaghetti Squash with Leek, Mushroom & Sage

I love two things about this recipe. How versatile it is and how delicious it is! When I made this dish, I wanted to make a simple meal that accommodated all our palettes. My family loves their carbs! My hubby is of Italian descent and anytime I make pasta for dinner I feel like he's a bit more upbeat.  I'm kidding (kinda), but my family loves pasta. I do as well, but most of the time, I'd rather skip it so I can fill up on well-flavored veggies rather than pasta. And with this meal, we can do both!

The versatility of this meal is what I love. For the family, I add 1/2 a pack of good quality pasta. And for me, I simply omit the pasta and add a bit more protein. We all enjoy the meal and we only dirty one set of pots and pans which is a huge win as far as I'm concerned.

To make this dish you'll need to roast a spaghetti squash. That's likely the most time consuming part, although it just takes time with little effort. To read up on how to best roast spaghetti squash, check out the following post. Once you do that, the rest is quite simple. 

Just follow the recipe below! What you'll need to make this dish are the following ingredients: 

1 tbsp avocado oil

2-3 springs of fresh sage 

3 leeks - thinly sliced and thoroughly washed

8oz cremini mushrooms wiped clean and thinly sliced

2 cloves of garlic

3 cups of crushed tomatoes or tomato puree

Oregano to taste (I generally use about 1tbsp)

salt to taste 

1 medium spaghetti squash, roasted and cleaned (check out this post on how to best roast your spaghetti squash)

1/4 cup extra virgin olive oil 

Instructions:

Place a large pot over medium heat. Add avocado oil, sage, and leek. Sprinkle with salt and allow to cook, covered for a few minutes. Then add in garlic, finely minced, crushed, or grated, give it a toss, cover and allow the leek to wilt and release its juices. Add the mushrooms, tomato sauce, salt, and dried oregano, stir to incorporate, cover, and cook for a further 20 minutes until the vegetables are cooked through. 

Add cleaned spaghetti squash and allow to cook, covered for a few minutes.

Now you can add spaghetti of your choice to this, some grilled chicken or fish, or simply eat this as is. 

I enjoy it plain, with some Italian hot pepper paste and hemp hearts for added protein. My family likes it with spaghetti mixed in. The options are endless. But this is a great family meal that can accommodate all types of dietary preferences AND it's packed with veggies. My favorite part!

Again, to learn how to best cook spaghetti squash, check out this post. 

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Roasted Spaghetti Squash with Leek, Mushroom & Sage

Yield: 4

Author: Lara

Prep time: 20 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 50 M

This is a great family meal that can accommodate all types of dietary preferences AND it's packed with veggies. My favorite part!

Ingredients

• 1 tbsp avocado oil
• 3 springs of fresh sage
• 3 leeks - thinly sliced and thoroughly washed
• 8oz cremini mushrooms wiped clean and thinly sliced
• 2 cloves of garlic
• 3 cups of crushed tomatoes or tomato puree
• Oregano to taste (I generally use about 1tbsp)
• salt to taste
• 1 medium spaghetti squash, roasted and cleaned (check out this post on how to best roast your spaghetti squash)
• 1/4 cup extra virgin olive oil

Instructions

1. Place a large pot over medium heat. Add avocado oil, sage, and leek. Sprinkle with salt and allow to cook, covered for a few minutes. Then add in garlic, finely minced, crushed, or grated, give it a toss, cover and allow the leek to wilt and release its juices. Add the mushrooms, tomato sauce, salt, and dried oregano, stir to incorporate, cover, and cook for a further 20 minutes until the vegetables are cooked through.
2. Add cleaned spaghetti squash and allow to cook, covered for a few minutes.
3. Now you can add spaghetti of your choice to this, some grilled chicken or fish, or simply eat this as is.
4. Top with olive oil, give it a toss, and enjoy!

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