Recipe: Spaghetti Squash with Mushrooms and Artichokes
Recipe type: Main Course, Vegan, Gluten-free, Grain-free
Serves: 3-4
  • 1 med Spaghetti Squash, cooked
  • Extra-Virgin Olive Oil
  • 1 cup Crimini Mushrooms, sliced
  • 1 clove Garlic, minced
  • ½ bunch Kale, stems removed and roughly chopped
  • ¼ cup Chickpeas, cooked
  • 1 Tomato (or cherry tomatoes), cut into chunks
  • 4-5 Artichoke Hearts (canned is fine), rinsed and quartered
  • Unrefined Sea Salt and cracked Black Pepper, to taste
  • Lemon Juice, to taste
  1. Cook the spaghetti squash as per the instructions above. Just before serving, use a fork to scrape and separate the strands of the squash into a bowl to mix everything together.
  2. Heat a pan over med-high heat. Once hot, add a little oil and the mushrooms. Cook, stirring frequently, until softened and browned. Stir in a pinch of salt and the garlic then cook another minute. Empty pan’s contents into the bowl in which you’ll be mixing everything together.
  3. Reheat the pan exactly as before. Once you’ve added a bit of oil, add the kale and a bit of salt to the pan and sauté by stirring constantly until wilted. Add the chickpeas and continue stirring and cooking just long enough for them to heat through. Tip this mixture into the bowl with the mushrooms.
  4. If you haven’t already, add your spaghetti squash to the bowl along with the tomato and artichokes. Stir to incorporate then taste to adjust seasoning with salt, pepper and lemon juice.
Recipe by Marci Cornett at