Kale & Mushroom Stuffed Spaghetti Squash

Directions

1. Preheat your oven to 400°F. Brush the spaghetti squash halves with 2 Tbsp olive oil and season the flesh generously with salt and pepper. Place them cut side up on a baking dish and roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

2. While the squash roasts, cook quinoa according to package instructions. Set aside once done.

3. In a large skillet, heat 1-2 Tbsp olive oil over medium heat. Add the chopped onion and crushed garlic and sauté until translucent, about 3-4 minutes.

4. Add the chopped kale and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are tender and any liquid has evaporated, about 6-8 minutes. Season with salt and pepper to taste.

5. Stir the cooked quinoa into the kale and mushroom mixture. Adjust seasoning if needed.

6. Once the squash is done roasting, remove from the oven and fill each half evenly with the quinoa and vegetable stuffing.

7. In a small bowl, whisk together the remaining 2 Tbsp olive oil and 2 Tbsp Soom Premium Tahini until smooth. Drizzle this tahini dressing over the stuffed squash halves. Serve warm and enjoy!