- ½ C Leeks, Julienned
- 1½ C Chanterelle Mushrooms, Quartered
- 1-2 Garlic Cloves
- 1 Small Spaghetti Squash, Roughly 2 Cups
- Vegan Butter, 2 Tbsp
- 1 Tsp Fresh Thyme
- Salt & Pepper TT
Preheat oven to 350 degrees. Poke several holes in the spaghetti squash and roast whole on a baking pan for roughly 1 hour. While the spaghetti squash cooks, mince 1-2 garlic cloves, julienne leeks, and quarter the chanterelle mushrooms. Once the squash has cooked, pull it out of the oven, and carefully cut the squash in half; lengthwise. While the squash cools slightly, heat a medium saute pan over high heat with 2 Tbsp of vegan butter. Once hot, toss the chanterelle mushrooms in the pan. After mushrooms have begun to brown, turn heat down to medium, and add in the garlic and leeks. Allow ingredients to cook for another couple of minutes tossing/stirring frequently. At the last minute toss in the fresh thyme, and pull the pan away from heat. Scoop out the center of the squash to remove the seeds, and scrape the sides for spaghetti-like strands of squash. Gently toss the squash with the sautéed leeks and chanterelles, adjust seasoning, and serve.