Spaghetti squash

Inspiration

Vegan from my head to-ma-toes! @veganfoodantiblog Market regular, curated a vegan-friendly market meal for a total of $17, serving 3-4 people.

Preheat oven to 375
Cut off both sides of spaghetti squash. Stand squash upright on your cutting board and slice down through it from top to bottom, dividing it in half.
Scoop out all seeds and excess stringy bits with a spoon.
Coat each interior with oil and a generous amount of salt and place each half interior side down on a foil lined baking sheet.
Bake squash in oven for 40-60 minutes. When you're easily able to pierce through the interior side with a knife, the squash is finished cooking.
Remove from the oven and let cool slightly. With a fork, scape out the flesh of squash to remove in spahgetti-like strands.
While squash is baking, trim the tough ends off of the mushroom stems. Wash the mushrooms under cold water to remove any dirt and then lay out to air dry.
Prepare a leek by removing the roots and the upper darker green portion. Slice the leek in half going from top to bottom, checking for any dirt and clean if necessary. Coat mushrooms and leek with oil, season with salt and lay them on a baking sheet.
Roast mushrooms and leeks in the oven until golden brown for 10 minutes. Allow to cool slightly and cut them into bite sized pieces.
In a medium sauté pan, melt butter with curry powder until aromatic. Toss with your squash strands, mushrooms, leeks and halved cherry tomatoes until well coated and warmed through. Season with salt to taste, drizzle on tahini and lemon juice, and serve topped with cilantro, pepitas and pea shoots.