2 spaghetti squash, medium size
1 leek, chopped into small rings
1 tbsp fresh sage, chopped
1 tbsp of fresh rosemary
1 tbsp orange peel
1/2 cup nutritional yeast (this is yeast free)
1/2 tsp cardamom
1/2 tsp turmeric
1/2 chilli ancho
2 tbsp of ghee or olive oil
Using a fork, pierce the squash all over. Place in a pan and roast at 375 F (190 C) until tender when pressed, about one hour. Turn twice while cooking. Let the squash cool slightly.
Cut each squash in half and scoop the seeds out. Pull the strands inside of the squash apart with a fork and place them in colander. Drain them for 30 minutes, transfer them to a bowl and add the spices, except for turmeric.
Meanwhile, stir fry the leeks and turmeric with ghee, for approximately 4 minutes. Add them to the squash, gently stir to combine.
Pour all of the ingredients into an 8-inch square baking dish. Spread the nutritional yeast over the top and bake them at 400 F, until the topping is golden.