2 Tbsp virgin olive oil divided
1 large organic spaghetti squash about 2 1/2 lbs
8 oz mixed mushrooms oyster, cremini, shiitake, sliced into 1 inch pieces
2 Tbsp unsalted butter
2 large leeks white and pale green parts only, sliced thinly into half moons and rinsed well (about 1 1/2 cups)
2 cloves garlic minced
1/3 cup dry white wine
1/4 manchego cheese + for garnish
1/2 tsp lemon zest
1 tsp fresh thyme minced
Kosher salt and pepper
Preheat the oven to 400 degrees.
Trim the ends from the squash and cut in half lengthwise. Scoop out the seeds and pulp and discard. Drizzle both halves with one tablespoon olive oil, sprinkle with kosher salt and pepper and place cut side down on cookie sheet or pan.
Roast for about 30 mins or until the squash is shiny on the outside, tender and can be easily pierced with a knife.
Cool slightly and use a fork to shred the squash into spaghetti strands. Set aside.
In a bowl, toss the mushrooms with the remaining olive oil and sprinkle with kosher salt and spread onto metal sheet tray.
Roast for about 15 mins or until the mushrooms are browned and a little crispy.
While the squash and mushrooms are roasting, heat the butter in a large saute pan until melted.
Add the leeks and cook over medium/high heat until golden and tender. Add the garlic and saute for 2 more mins.
Add the wine and cook for 2 mins. Add the squash, manchego cheese, lemon zest and thyme and toss together. Season to taste with kosher salt and pepper.
To serve, top the spaghetti squash with the roasted mushrooms and a sprinkle of manchego cheese.