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Roasted Spaghetti Squash & Garlic with Fennel and Leeks


1 spaghetti squash, halved and seeded
3 cloves garlic, leave the peel on
Olive oil
Salt and pepper
1 large leek, sliced lengthwise then thinly sliced
1 teaspoon fresh winter savory, chopped
1 large bulb fennel (or 2-3 small), halved, cored and sliced; fronds reserved for garnish
1/2 bunch kale, stem removed and thinly sliced
Juice and zest from half a lemon
Toasted chopped pistachio nuts for garnish


  1. Preheat oven to 375 F. Drizzle the spaghetti squash with olive oil and sprinkle with salt and pepper. Place squash cut side down on a rimmed baking sheet lined with foil. Place garlic cloves under the squash halves (inside the dome). After 30 minutes, remove the garlic from the under the squash and return squash to oven for another 20-30 minutes or so, until the flesh is soft and tender. Remove and let cool, then using a fork scrape the flesh of half the squash into strands, place in a bowl and set aside. Reserve another half of squash for later use.
  2. Peel the garlic, then smash and squish the roasted cloves with the flat edge of a knife to make a paste.
  3. Add a drizzle of olive oil to a sauce pan over medium heat and add the garlic paste, leeks, winter savory and fennel. Sauté together until soft and tender, season with salt and pepper.
  4. Add kale to the pan and stir until wilted. Stir in the half of the squash and warm through. Remove from heat, taste and adjust seasoning as needed. Squeeze over lemon juice and add lemon zest. Garnish with reserved fennel fronds and roasted pistachio nuts.