Spaghetti Squash with roasted garlic, kale, sun-dried tomatoes and walnuts makes for a comforting, low-carb meal requiring only 5 main ingredients! Plus the recipe is simple to prepare!

Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes - a healthy low-carb vegetarian meal | TheRoastedRoot.net #dinner #recipe #vegan

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 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): spaghetti squash, garlic, sun-dried tomatoes, kale, and walnuts. .

..Yet itโ€™s so stinking flavorful!

How to Make Roasted Garlic Kale Spaghetti Squash:

Begin by roasting the squash and garlic. If you’re new to roasting winter squash, simply follow my tutorial on How to Roast Spaghetti Squash.

To roast garlic, cut the top off, of the bulb, drizzle with olive oil, and wrap in foil. Place in the oven with the squash for the whole duration of roasting. Roast the walnuts for 5 minutes if desired.

When the squash, 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 squash, roasted garlic, and walnuts. Continue cooking and stirring until all of the ingredients are well-combined and heated through. 

Stir in sea salt to taste and taste the spaghetti squash for flavor. If desired, drizzle a couple tablespoons of lemon juice over everything for added citrusy flavor.

Serve and enjoy!

Two bowls of spaghetti squash with roasted garlic, kale, and sun-dried tomatoes

How Many People Does This Recipe Serve?:

Spaghetti squash vary in size substantially, so the amount of food you end up with is largely determined by the size of the squash.

When I make this recipe, I choose a medium-sized squash (about 5 to 6 pounds). If you purchase a larger one, you may want to increase the portions of garlic and/or sun-dried tomatoes to ensure the meal is flavorful.

Using a 5 – 6 pound squash, this recipe will feed two people comfortably. Or if youโ€™re me, it will feed you twice in one day…lunch + dinner. ๐Ÿ˜‰ If youโ€™re feeding more people, you can easily double or triple the recipe using 2 squash or 1 very large squash (8 to 10 pounds).

Turn it Into a Meal Prep Recipe:

While roasting squash is a bit of a time commitment, it can easily be done up to 4 to 5 days ahead of time, making the preparation process a little easier.

In addition, you can roast the garlic up to 5 days in advance and simply assemble the remainder of the recipe when you’re ready to eat.

Roasted Garlic and Kale Spaghetti Squash with sun-dried tomatoes and walnuts - a nutritious meatless weeknight meal #vegan #paleo #glutenfree

Recipe Adaptations:

  • Add your favorite homemade or store-bought pesto sauce for even more flavor! I like using my classic Basil Pesto Sauce Recipe.
  • 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-loverโ€™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.

More Spaghetti Squash Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out, and thank you for your support!

If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!

Enjoy!

Top down photo of a white plate of Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes

Roasted Garlic and Kale Spaghetti Squash

4.58 from 184 votes
A clean and healthy vegan, whole30, paleo dinner recipe that comes together easily!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2 servings

Ingredients

  • 1 medium-sized spaghetti squash roasted
  • 1 small head kale chopped
  • 2 tablespoons olive oil
  • 1/3 cup sun-dried tomatoes drained
  • 1/3 cup raw walnuts
  • 1 bulb garlic
  • 1/2 teaspoon sea salt to taste

Instructions

  • Roast the spaghetti squash according to these instructions, along with the garlic.ย 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.ย 
  • 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!

Video

Nutrition

Serving: 1of 2 ยท Calories: 321kcal ยท Carbohydrates: 12g ยท Protein: 6g ยท Fat: 28g ยท Sugar: 5g
Author: Julia
Course: Meatless Main Dishes
Cuisine: American
Keyword: dinner, keto, low-carb, paleo, spaghetti squash, spaghetti squash recipe, vegan, vegetarian, whole30, winter squash
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

5-Ingredient Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes, Kale, and Roasted Walnuts - a clean and delicious vegan, paleo, low-carb dinner recipe

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More About Julia

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4.58 from 184 votes (143 ratings without comment)

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Questions and Reviews

  1. This is SO good. I honestly canโ€™t stand spaghetti squash, but this recipe changes my mind. I doubled the amount of sun dried tomatoes. Absolute keeper of a recipe.

    1. Yaay, what a wonderful review! I always love hearing when someone goes into a recipe feeling skeptical but it turns out well for them. I appreciate the sweet words!

  2. You didnโ€™t say how to prepare the spaghetti squash for roasting and at what temperature and for how long. Can you please add that to the recipe? Thanks

    1. Hi Debbie! A full tutorial on how to roast spaghetti squash is linked in the post (https://www.theroastedroot.net/how-to-roast-spaghetti-squash/) If this is the first time you’re making spaghetti squash, I recommend reading the full article, because there are many things you should know. Otherwise, if you already have some experience cooking spaghetti squash, roast at 400 degrees F for 35 to 50 minutes, depending on the size of the squash and depending on how al dente or soft you enjoy the “noodles” Hope you enjoy!

    1. Hi Caroline! I’ve never weighed the kale, but it ends up being about 3 cups, loosely packed. The measurement doesn’t need to be exact – you can play with the amount based on your personal taste.

  3. This looks do delicious! I will definitely plan on preparing this soon! And an egg on top would be the crowing glory!

  4. absolutely delicious! Thank you so much Megan! Iโ€˜ve tried several of your recipes and all of them were great!

  5. This is a yummy recipe, but I find the water in the squash makes the dish a bit mushy. Maybe draining it a bit after it’s cooked might help? Either way, I like this dish a lot!

    1. Draining the water would work, or heating it up on the stove top until the water evaporates is an option too! Spaghetti squash varies greatly in how much water content it has, so it’s tough to say how long…just depends on the squash ๐Ÿ˜€

  6. This was very yummy and oh so healthy. I made a few alterations, but not too many. One was I used spinach instead of kale. I also added two tablespoons of capers, and used your suggestion of pine nuts – sooo good with the pine nuts. I also made your suggested basil pesto recipe. That was delicious too; I added just a bit of pesto to each bowl of spaghetti. Thanks for the recipe! I’ll be sharing on my social media accounts.