Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes Recipe

Introduction

This Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes is a vibrant and healthy dish full of bold flavors and satisfying textures. It’s a wonderful way to enjoy seasonal produce with a delicious twist that’s perfect for a light lunch or dinner.

Ingredients

• 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

1. Step 1: Roast the spaghetti squash and garlic. To roast the garlic, cut the top off the bulb, drizzle with olive oil, and wrap it in foil. Place it in the oven alongside the spaghetti squash for the entire roasting time. Optionally, roast the walnuts for 5 minutes to enhance their flavor.
2. Step 2: When cooked, let the squash, garlic, and walnuts cool enough to handle. Use a fork to scrape out the spaghetti squash strands into a large bowl. Peel the roasted garlic cloves, roughly chop them, and add to the bowl with the squash.
3. Step 3: Heat the olive oil in a large skillet over medium heat. Add the chopped kale, cover, and cook until wilted, about 3 to 4 minutes.
4. Step 4: Stir in the sun-dried tomatoes, spaghetti squash strands, roasted garlic, and walnuts. Cook, stirring occasionally, until everything is well combined and heated through.
5. Step 5: Season with sea salt to taste. For a burst of freshness, drizzle with a couple tablespoons of lemon juice if desired. Serve warm and enjoy!

Tips & Variations

• Try adding a sprinkle of parmesan or nutritional yeast for a cheesy flavor boost.
• Swap walnuts with pine nuts or pecans for a different nutty crunch.
• If sun-dried tomatoes are not available, roasted cherry tomatoes work well as a substitute.
• For extra protein, toss in cooked chickpeas or grilled chicken.

Storage

Store leftover spaghetti squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to maintain the squash’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash ahead of time?

Yes, you can roast the spaghetti squash a day in advance and store it in the refrigerator. Add it to the skillet just before serving to heat through.

How do I know when the spaghetti squash is fully roasted?

The spaghetti squash is done when the skin is tender and you can easily pierce it with a fork. The flesh inside should separate into spaghetti-like strands effortlessly.

Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

A wholesome and flavorful vegetarian dish featuring roasted spaghetti squash tossed with sautéed kale, roasted garlic, sun-dried tomatoes, and crunchy walnuts. This easy-to-make recipe combines roasted and stovetop cooking methods to deliver a nutrient-packed meal with vibrant tastes and textures.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 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

1. Roast Spaghetti Squash and Garlic: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, scoop out seeds, and place cut side down on a baking sheet. To roast garlic, cut the top off the garlic bulb, drizzle with olive oil, and wrap it tightly in foil. Place both the spaghetti squash and the wrapped garlic in the oven and roast for about 40-50 minutes until the squash strands easily pull apart with a fork and the garlic is soft.
2. Roast Walnuts (Optional): If desired, place raw walnuts on a baking sheet and roast in the oven for 5 minutes to enhance their flavor and crunch. Remove and set aside to cool.
3. Prepare Spaghetti Squash and Garlic: Once cool enough to handle, use a fork to scrape out the spaghetti squash strands into a large mixing bowl. Peel the roasted garlic cloves and roughly chop them, then add to the bowl with the squash.
4. Sauté Kale: Heat olive oil in a large skillet over medium heat. Add the chopped kale, cover with a lid, and cook for 3-4 minutes or until wilted and tender.
5. Combine Ingredients: Add the sun-dried tomatoes, roasted walnuts, spaghetti squash strands, and roasted garlic to the skillet with the kale. Stir gently and continue cooking for another 2-3 minutes until everything is heated through and well combined.
6. Season and Serve: Sprinkle sea salt to taste and stir well. Optionally, drizzle 1-2 tablespoons of fresh lemon juice over the dish for a bright citrus flavor. Serve warm and enjoy this nutritious, savory meal.

Notes

• Roasting the garlic softens its flavor and adds a rich, mellow taste to the dish.
• Sun-dried tomatoes add a sweet and tangy contrast to the earthy kale and squash.
• Walnuts provide a satisfying crunch and boost the omega-3 content.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For extra protein, consider adding chickpeas or grilled tofu on the side.
• Use fresh lemon juice right before serving to enhance freshness.

Keywords: spaghetti squash, kale, roasted garlic, sun-dried tomatoes, walnuts, vegetarian, healthy, roasted vegetables