Mushrooms and Truffle Kale with Spaghetti Squash

Mushrooms and Truffle Kale with Spaghetti Squash

White truffle oil has a strong, earthy aroma and a garlicky finish, which makes it a great addition to spaghetti squash, which has a rich, buttery flavor. A little truffle oil goes a long way and every brand is different, so be sure to taste your oil so you know what you’ve got. Our Mushrooms and Truffle Kale with Spaghetti Squash blends an array of complementary flavors on one plate for a satisfying plant-based meal. No sauce required. Since the squash roasts while the rest of the ingredients are prepped and cooked, you can have this on the table in about 45 minutes.

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Mushrooms and Truffle Kale with Spaghetti Squash

Mushrooms and Truffle Kale with Spaghetti Squash

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 4 1x
  • Category: Entree
  • Method: Oven Roasting and Stove Top
  • Cuisine: Vegan, Plant-Based

Description

Mushrooms and Truffle Kale with Spaghetti Squash


Scale

Ingredients

For the Squash

  • 1 medium spaghetti squash, halved lengthwise
  • 1/2 tsp extra-virgin olive oil, divided
  • 1 tsp white truffle oil, divided
  • 1/8 tsp garlic powder
  • 1/8 tsp Italian seasoning
  • Generous pinches of salt and ground black pepper

For the Mushrooms and Kale

  • 1 8-ounce container baby bella mushrooms, trimmed and sliced.
  • 1 small yellow onion, sliced into very thin half moons
  • 4 tightly packed cups chopped kale, stems removed
  • 2 tsp extra-virgin olive oil, divided
  • 1 tsp white truffle oil
  • 1/8 tsp Italian seasoning
  • Generous pinches of garlic powder, salt, and ground black pepper

Instructions

For the Squash

  1. Place oven rack at center position and preheat to 375 degrees F. Like a large rimmed baking sheet with parchment or Silpat and set aside. 
  2. Halve the spaghetti squash lengthwise, then scoop out the seeds and stringy center with a spoon, and discard. Place the squash halves on the prepared pan, cut side up and divide oil between them (1/4 teaspoon of olive oil and 1/2 teaspoon of truffle oil each, right in the center). Mix garlic powder, Italian seasoning, salt, and pepper in a small bowl and divide between the squash halves, right into the oil. Use your hand to spread the seasoned oil over the inside and cut edge of each squash half, then flip cut side down. No need to do anything to the outside, the skin will eventually be discarded.
  3. Roast 25-35 minutes, until outer edge of squash begins browning and the flesh is tender throughout. 
  4. Remove from oven and flip cut side up. Allow to cool several minutes before running a large spoon around the edges and scooping the flesh out. It will fall apart into strings easily. Scrape as much as you can from the skin. 

For the Mushrooms and Kale

  1. While the squash is roasting, prep onions and heat a large sauté pan over medium heat. Once pan is hot, add a teaspoon of olive oil and the onion slices, in a single layer. Sear one side of the onions until browned, then flip and lower heat to medium-low. Continue cooking until onions are fully cooked and begin to brown and crisp up a bit. Transfer from pan to a bowl and set aside. 
  2. While the onions are cooking, prep mushrooms and kale. Use the pan from the onions and heat over medium. Once pan is hot, add the remaining teaspoon of olive oil and the mushrooms, in a single layer. Allow one side of the mushrooms to sear until browned, then flip them over and sear the other side. Sprinkle with pinches of salt and pepper. Transfer the seared mushrooms to a bowl.
  3. Return the pan to medium-low heat and add the chopped kale. Drizzle with the truffle oil and toss, then sprinkle with Italian seasoning and pinches of salt, pepper, garlic powder and toss again. As soon as the kale begins to wilt a bit, remove from heat, toss in mushrooms and cover. The residual heat will continue wilting the kale.

Putting it Together

  1. By now, the squash should be done roasting. Carefully scoop and divide between four plates. 
  2. Top with kale and mushroom mixture, then top with the onions. Alternately, the onions can be tossed with the mushroom and kale mixture. Serve immediately.

Notes

Refrigerate leftovers in an airtight container up to 4 days.

Keywords: SPAGHETTI SQUASH, VEGETABLE SPAGHETTI, VEGAN, PLANT-BASED, GRAIN-FREE, GLUTEN-FREE, MAIN COURSE, ENTREE, PLANTBASED, HEALTHY MEALS, LOW-CARB, WHITE TRUFFLE OIL, WHITE TRUFFLES, KALE, MUSHROOMS, MEATLESS. WEEKNIGHT MEALS, LEFTOVER LUNCHES, HEALTHY RECIPES

MUSHROOMS AND TRUFFLE KALE WITH SPAGHETTI SQUASH
MUSHROOMS AND TRUFFLE KALE WITH SPAGHETTI SQUASH

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