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.
