Why You’ll Love This Recipe
This Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes is the perfect healthy, low-carb, and flavorful meal. The spaghetti squash serves as a light, nutritious base, while the roasted garlic, kale, and sun-dried tomatoes elevate it with rich flavors. Topped with toasted walnuts, this dish provides a satisfying crunch and extra depth. It’s a great vegetarian option that’s full of vitamins and easy to prepare.
Ingredients
- 1 medium spaghetti squash (about 5-6 pounds)
- 1 bulb of fresh garlic
- 1 tablespoon olive oil
- 2 cups fresh kale, chopped
- ½ cup sun-dried tomatoes (packed in oil)
- ½ cup walnuts (toasted)
- Sea salt, to taste
- Optional: 2 tablespoons lemon juice for extra flavor
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Squash and Garlic: Preheat your oven to 400°F. Slice the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Place it in the oven with the spaghetti squash for 45-50 minutes, until both are tender.
- Prepare the Ingredients: After roasting, allow the squash and garlic to cool. Use a fork to scrape the squash into strands and chop the roasted garlic.
- Cook the Kale: In a large skillet, heat olive oil over medium heat. Add chopped kale and cook, covered, for 3-4 minutes until it wilts.
- Combine and Stir: Add sun-dried tomatoes, roasted garlic, walnuts, and the spaghetti squash to the skillet. Stir to combine and heat through.
- Season and Serve: Add sea salt to taste and drizzle with lemon juice if desired. Serve and enjoy!
Servings and Timing
- Servings: 2 (can be doubled for more servings)
- Prep Time: 10 minutes
- Cook Time: 50 minutes (including roasting)
- Total Time: 1 hour
Variations
- Add Pesto: For a burst of flavor, stir in some homemade or store-bought pesto.
- Substitute Greens: Swap kale for spinach, chard, or another leafy green.
- Add Protein: Include grilled chicken, chickpeas, or tofu for added protein.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat in a skillet or microwave until warmed through.
FAQs
Can I use pre-cooked spaghetti squash?
Yes, you can use pre-cooked spaghetti squash if you’re short on time.
Can I make this ahead of time?
Yes, you can roast the squash and garlic up to 5 days in advance. Assemble the dish when you’re ready to eat.
Can I add other vegetables?
Yes, feel free to add other roasted vegetables like bell peppers or zucchini.
How do I toast walnuts?
Toast walnuts by placing them in a dry skillet over medium heat, stirring occasionally until golden brown, about 5 minutes.
Is this dish vegan?
Yes, this recipe is vegan and gluten-free.
Can I use frozen kale?
Yes, frozen kale can be used, but fresh kale is recommended for the best texture.
Can I add cheese to this dish?
Yes, a sprinkle of parmesan or feta would complement the flavors well.
Can I freeze leftovers?
This dish is best enjoyed fresh, but you can freeze leftovers for up to 3 months.
How do I know when the spaghetti squash is cooked?
The squash should be tender and the strands should easily separate with a fork.
How do I make this recipe spicier?
Add red pepper flakes or some fresh chili peppers to the dish for extra heat.
Conclusion
Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes is a nutritious and delicious meal that’s perfect for any time of year. Whether you’re looking for a light dinner or a healthy side dish, this recipe is sure to satisfy your cravings with its vibrant flavors and wholesome ingredients.
Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes
- Prep Time: 10 minutes
- Cook Time: 50 minutes (including roasting)
- Total Time: 1 hour
- Yield: 2 servings (can be doubled for more)
- Category: Main Dish, Vegetarian
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Description
Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes is a healthy, low-carb, and flavorful dish. Packed with rich flavors from roasted garlic, kale, and sun-dried tomatoes, this vegetarian meal is topped with toasted walnuts for a satisfying crunch. Perfect for a nutritious dinner or a light side dish, it’s a delicious way to enjoy spaghetti squash while getting a dose of vitamins and healthy fats.
Ingredients
- 1 medium spaghetti squash (about 5–6 pounds)
- 1 bulb of fresh garlic
- 1 tablespoon olive oil
- 2 cups fresh kale, chopped
- ½ cup sun-dried tomatoes (packed in oil)
- ½ cup walnuts (toasted)
- Sea salt, to taste
- Optional: 2 tablespoons lemon juice for extra flavor
Instructions
- Roast the Squash and Garlic: Preheat your oven to 400°F. Slice the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Place it in the oven with the spaghetti squash for 45-50 minutes until both are tender.
- Prepare the Ingredients: Once roasted, allow the squash and garlic to cool. Use a fork to scrape the spaghetti squash into strands and chop the roasted garlic.
- Cook the Kale: In a large skillet, heat olive oil over medium heat. Add chopped kale and cook, covered, for 3-4 minutes until it wilts.
- Combine and Stir: Add sun-dried tomatoes, roasted garlic, walnuts, and spaghetti squash to the skillet. Stir to combine and heat through.
- Season and Serve: Add sea salt to taste and drizzle with lemon juice if desired. Serve and enjoy!
Notes
- Add Pesto: Stir in some homemade or store-bought pesto for an extra burst of flavor.
- Substitute Greens: Swap kale for spinach, chard, or other leafy greens.
- Add Protein: Include grilled chicken, chickpeas, or tofu for added protein.
