Description
Indulge in the deliciously wholesome Roasted Garlic and Kale Spaghetti Squash, a perfect blend of savory roasted vegetables and tender spaghetti squash. This recipe is not only easy to prepare but also packed with nutrients, making it a great option for healthy weeknight dinners or meal prep. The rich flavors from roasted garlic, kale, and sun-dried tomatoes create a satisfying dish that can be served as a main course or paired with grilled chicken or fish for added protein. Plus, it’s versatile enough to adapt with different greens or toppings based on your preference! Enjoy the delightful medley of flavors while nourishing your body with this simple yet flavorful plant-based meal.
Ingredients
- 1 roasted spaghetti squash
- 1 bulb garlic
- 1 small head kale (chopped)
- 2 tablespoons olive oil
- 1/3 cup sun-dried tomatoes (drained)
- 1/3 cup raw walnuts
- Sea salt (to taste)
Instructions
- Preheat your oven according to spaghetti squash roasting instructions.
- Cut off the top of the garlic bulb, drizzle with olive oil, wrap in aluminum foil, and place it on a baking sheet alongside the spaghetti squash. Roast until both are tender.
- Once cooled, use a fork to shred the spaghetti squash into strands in a large bowl. Chop the roasted garlic and add it to the bowl.
- In a skillet over medium heat, heat olive oil and add chopped kale. Cover and cook until wilted (about 3-4 minutes). Stir in sun-dried tomatoes, shredded squash, chopped garlic, and walnuts.
- Season with sea salt and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to substitute kale with other greens like spinach or Swiss chard. For added flavor, top with nutritional yeast for a cheesy taste without dairy. This dish stores well in the fridge for up to four days or can be frozen for two months.