This will be my addition to our Thanksgiving feast on Thursday. I did a trial recently and decided it was “share-worthy” and great for our Turkey Day table.

I simply baked spaghetti squash in the oven. As it was roasting, I also roasted its seeds and thin slices of garlic as well. While those aromatics roasted away, I sauteed a little more garlic, some onion, and mushrooms on the stove top. Towards the end of that 10 minutes or so, I added in the kale and turned off the heat. Once the squash was soft when squeezed, I allowed it to cool some and then scraped out the squash with a fork. I added the squash, a bit of nutmeg and salt and pepper to the pan with the veggies and gently mixed together. I finished it by garnishing with the roasted (and salted) seeds and the garlic chips, and finally with some nutritional yeast. Happy feasting everyone!

Also try the spaghetti squash as spaghetti and meatballs!