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Kale and Roasted Garlic Spaghetti Squash
Serves 2 |
Clean eating never tasted so good.
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Ingredients:
| 1 spaghetti squash |
| Olive oil, for drizzling |
| Salt, to taste |
| Ground black pepper, to taste |
| 1 head garlic |
| 1 head kale, chopped |
| 1 jar sun-dried tomatoes, drained, 8 oz. |
| 1/3 cup walnuts |
Directions:
- Preheat oven to 400° F.
- Cut the spaghetti squash in half. Scoop out the seeds. Drizzle a small amount of olive oil over the inside of the squash. Sprinkle with a small amount of salt and pepper. Place the squash cut side down on a baking sheet. Poke a few holes along the squash with a fork.
- Cut the top off the garlic head. Drizzle a small amount of olive oil over the top and wrap in aluminum foil. Place in the oven with the spaghetti squash. Roast for 30-40 minutes, until the spaghetti squash is lightly browned on the outside. Remove from oven and let cool.
- Once the spaghetti squash has cooled, use a fork to scrap the inside. Transfer strands to a large bowl.
- Remove garlic from the foil and peel the cloves. Then roughly chop and transfer to the bowl with the spaghetti squash.
- Drizzle a small amount of olive oil in a large skillet. Bring to medium heat. Once hot, add the kale. Cover and cook for 3-4 minutes, until kale is wilting. Then add the sun-dried tomatoes, spaghetti squash, garlic, and walnuts. Cook and stir for a few minutes, until the spaghetti squash is warmed.
- Transfer to serving plates and enjoy!
| Main Ingredient: | Squash |
| Cooking Method: | Roast, Stovetop |
| Course: | Dinner |
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