Great as an appetizer or a side dish, this dish will satisfy all those who love the classic cabbage and noodles.
Preheat oven to 400 degrees Fahrenheit.
Cut the spaghetti squash in half and place face-down on a lined baking sheet. Roast for about 40 minutes or until the squash is soft. Remove from oven and scrape out the seeds. Set aside to cool.
Meanwhile, in a large shallow pot, heat oil and add leeks. Sauté over medium-low heat for 15 minutes, until soft. Add the cabbage and cook for another 20–30 minutes, until the cabbage is soft. Stir frequently to avoid burning. Add more oil if it seems too dry. Add sugar, salt, and pepper and mix well. Remove from pot and set aside.
Add remaining tablespoon of oil to the pot. Add the smoked meat and sauté until softened, about four to five minutes. Scrape out the flesh of the cooled spaghetti squash and add the stringy squash to the pot. Cook just until heated through. Stir in the cabbage mixture. Let cook for a few more minutes, sprinkle with some kosher salt, and serve.
To make this ahead of time, sauté the leek and cabbage and refrigerate. Roast the spaghetti squash and refrigerate as well. Shortly before serving, heat oil in pan and sauté the meat. Add the spaghetti squash and the cabbage mixture and heat through. Sprinkle with some kosher salt and serve
Photography: Moishe Wulliger
Food Styling: Renee Muller