Roasted Garlic and Kale Spaghetti Squash
Roasted Garlic and Kale Spaghetti Squash is a vibrant, healthy dish that seamlessly combines the sweet, nutty flavors of roasted spaghetti squash with the earthy richness of sautéed kale and aromatic garlic. This simple yet satisfying recipe is perfect for busy weeknights or cozy gatherings. Enjoy it on its own as a hearty main course or as a versatile side dish that pairs well with grilled chicken or sautéed shrimp. The roasted garlic infuses the dish with a delightful depth, while sun-dried tomatoes add a touch of sweetness. Best of all, it’s vegan-friendly, making it an inclusive option for everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 roasted spaghetti squash
- 1 small head kale (chopped)
- 2 Tbsp olive oil
- 1/3 cup sun-dried tomatoes (drained)
- 1 bulb garlic
- 1/3 cup raw walnuts
- Sea salt (to taste)
Instructions
- Preheat your oven according to spaghetti squash roasting instructions. Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on a baking sheet with the spaghetti squash. Roast until both are tender (about 60 minutes).
- Once roasted, let them cool slightly. Use a fork to scrape the strands of spaghetti squash into a bowl. Peel and roughly chop the roasted garlic cloves and add to the bowl.
- In a large skillet over medium heat, add olive oil and sauté chopped kale until wilted (about 3-4 minutes).
- Stir in sun-dried tomatoes, spaghetti squash strands, roasted garlic, and walnuts in the skillet until heated through.
- Season with sea salt and serve warm.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg