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’.
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!