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Roasted Garlic and Kale Spaghetti Squash

Roasted Garlic and Kale Spaghetti Squash
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Roasted Garlic and Kale Spaghetti Squash is a delightful dish that transforms humble ingredients into a vibrant, nourishing meal. This recipe showcases the magic of spaghetti squash, which takes on a noodle-like texture when roasted to perfection. The rich, caramelized flavor of roasted garlic melds beautifully with the earthiness of sautéed kale and the tangy sweetness of sun-dried tomatoes, creating an explosion of flavor in every bite. Topped with crunchy walnuts, this dish is not only visually appealing but also packed with nutrients. It’s perfect for cozy dinners or as a satisfying lunch option—ideal for anyone looking to enjoy delicious, wholesome food without meat.

Ingredients

Scale
  • 1 roasted spaghetti squash
  • 1 small head kale (chopped)
  • 2 Tbsp olive oil
  • 1/3 cup sun-dried tomatoes (drained)
  • 1/3 cup raw walnuts
  • 1 bulb garlic (roasted)
  • 1/2 tsp sea salt (to taste)

Instructions

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil and sprinkle with salt. Wrap garlic bulb in foil.
  2. Place both on a baking sheet and roast for about 40-50 minutes until tender.
  3. While roasting, toast walnuts on another baking sheet for the last 5 minutes until fragrant.
  4. Once cooled, scrape spaghetti squash into strands and chop roasted garlic cloves.
  5. In a large skillet, heat olive oil over medium heat. Sauté chopped kale for about 4 minutes until wilted.
  6. Combine spaghetti squash strands, roasted garlic, sautéed kale, and sun-dried tomatoes in the skillet; stir to mix well.
  7. Season with additional salt if needed and top with toasted walnuts before serving.

Nutrition

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