Pesto Spaghetti Squash with Lentils, Kale, & Mushrooms



1 large spaghetti squash, roasted

1 cup lentils, pre-cooked (cook ahead of time or buy pre-cooked)

1 cup mushrooms, sliced

1 cup kale, shredded

1/4 cup Trader Joe's vegan pesto

1 Tbsp olive oil

2-4 cloves garlic, minced

1/2 tsp each: salt, pepper, garlic powder


1. Roast Spaghetti Squash: Cut in half and use spoon to remove seeds and stringy parts. Drizzle lightly with oil, salt, garlic powder, and pepper and place cut-side down flat on baking sheet. Bake at 375 degrees for at least 45 minutes. Remove from oven and use a fork to scoop out the spaghetti squash ‘noodles’.

2. Toss spaghetti squash with about a spoonful of pesto (can make homemade using this recipe, or use store-bought such as Trader Joe's)

3. Sauté mushrooms, kale, and pre-cooked lentils along with minced garlic in olive oil over medium-high heat.

4. Place sautéed mushrooms, kale, and lentils on top of pesto spaghetti squash, and add additional pesto if desired, fresh basil leaves, or a sprinkle of vegan cashew parmesan cheese!