Roasted Garlic and Kale Spaghetti Squash
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
2 servings
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Calories
321 kcal
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Course
Main Course
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Cuisine
American
Roasted Garlic and Kale Spaghetti Squash
Description
In this recipe, whole spaghetti squash and a bulb of garlic are roasted together, allowing the garlic to soften and mellow. Once cooled, the squash is shredded into thin strands that resemble spaghetti noodles, and the roasted garlic cloves are roughly chopped and mixed in. Kale is sautéed in olive oil until wilted, then combined with sun-dried tomatoes, the spaghetti squash strands, roasted garlic, and toasted walnuts to add texture and depth.
The result is a warm dish with varied textures: tender squash strands, leafy kale, and crunchy nuts; all accented by the sweetness of roasted garlic and bright sun-dried tomatoes. The dish is seasoned with sea salt to taste, balancing its flavors gently.
This meal can serve as a side dish or a light vegetarian entree, offering a nutritious way to enjoy vegetables with satisfying contrast and a rich garlic undertone.
Ingredients
- 1 spaghetti squash roasted, medium-sized
- 1 kale chopped, small head
- 2 tablespoons olive oil
- 1/3 cup sun-dried tomatoes drained
- 1/3 cup walnut raw
- 1 garlic bulb
- 1/2 teaspoon salt to taste, sea salt
Instructions
- Roast the spaghetti squash according to these instructions, along with the garlic. To roast garlic, cut the top off, of the bulb, drizzle with olive oil, and wrap in foil. Place in the oven with the spaghetti squash for the whole duration of roasting. Roast the walnuts for 5 minutes if desired.
- When the spaghetti squash and garlic (and walnuts) have finished roasting, allow them to cool enough to handle. Once cool, use a fork to release the strands of spaghetti squash and place in a large bowl. Peel the garlic cloves, give them a rough chop, and transfer them to the bowl with the spaghetti squash.
- Heat the olive oil in a large skillet over medium heat and add the chopped kale. Cover and cook until kale has wilted, about 3 to 4 minutes. Add the sun dried tomatoes, along with the spaghetti squash, roasted garlic, and walnuts. Continue cooking and stirring until all of the ingredients are well-combined and heated through.
- Add sea salt to taste and taste the spaghetti squash for flavor. If desired, drizzle a couple tablespoons of lemon juice over the spaghetti squash for added citrusy flavor. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1of 2 | |
| Calories | 321kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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