Roasted garlic and kale spaghetti squash with sun-dried tomatoes and walnuts makes for a comforting, low-carb meal requiring only 5 main ingredients! Plus the recipe is simple to prepare!
I know. Nothing replaces a steamy pile of actual spaghetti, but for those of us who are looking for comfort food that is easy on the digestive system, this meal fits the bill.
It has contains vitamins and minerals from the spaghetti squash and kale, a boost of flavor from the sun-dried tomatoes and roasted garlic, and some protein and crunch from the walnuts.
This simple recipe requires only 5 main ingredients (not including sea salt and olive oil), and yet it’s so stinking flavorful. This recipe will feed two people comfortably. Or if you’re me, it will feed you twice in one day…lunch + dinner. If you’re feeding more people, you can easily double or triple the recipe.
While roasting spaghetti squash is a bit of a time commitment, it can easily be done up to 3 days ahead of time, making the preparation process a little easier.
Options for Adaptations:
- If you prefer fresh cherry tomatoes over sun-dried tomatoes, feel free to swap them out!
- Use chard or spinach in place of kale.
- Replace the roasted walnuts with roasted almonds, pecans, cashews, pine nuts, or pistachios, or go nut-free.
- Make this a meat-lover’s dish by adding grilled or rotisserie chicken.
- To keep this recipe vegetarian but add a protein boost, add chickpeas or a sunny-side up egg.
- For some citrusy flavor, add a couple tablespoons of fresh lemon juice and/or lemon zest.
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Roasted Garlic and Kale Spaghetti Squash
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!