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