Roasted Garlic and Kale Spaghetti Squash
Roasted Garlic and Kale Spaghetti Squash is a delicious and nutritious vegan dish that brings together the earthy flavors of roasted garlic, sautéed kale, and the unique texture of spaghetti squash. Perfect for busy weeknights, this recipe is not only easy to make but also aligns with popular diets like Whole30, paleo, and keto. Each bite bursts with flavor from sun-dried tomatoes and crunchy walnuts, making it a satisfying option for any meal. Enjoy it as a hearty main course or as a versatile side dish to complement your favorite proteins.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 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)
- 1/3 cup raw walnuts
- 1 bulb garlic
- 1/2 tsp sea salt (to taste)
Instructions
- Preheat your oven according to spaghetti squash roasting instructions. Cut the top off the garlic bulb, drizzle it with olive oil, wrap in aluminum foil, and set aside.
- Place the spaghetti squash on a baking sheet alongside the wrapped garlic. Roast until tender.
- Once roasted, cool slightly before scraping out spaghetti strands into a bowl. Peel and chop roasted garlic cloves and add them to the bowl.
- In a large skillet, heat olive oil over medium heat. Add chopped kale and cover until wilted (about 3-4 minutes).
- Stir in sun-dried tomatoes, spaghetti squash strands, roasted garlic, and walnuts into the skillet with kale. Cook until heated through; season with sea salt to taste.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 3g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg