Ingredients
Scale
- 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
- Preheat your oven to 400°F (200°C).
- Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on a baking sheet.
- Halve the spaghetti squash, scoop out seeds, drizzle with olive oil, season with salt if desired, and place cut-side down on the baking sheet.
- Roast both the squash and garlic for about 60 minutes until tender.
- Allow roasted vegetables to cool slightly. Scrape out spaghetti squash strands into a large bowl and add chopped roasted garlic.
- In a large skillet over medium heat, warm remaining olive oil and sauté chopped kale until wilted (about 3-4 minutes).
- Stir in sun-dried tomatoes along with the spaghetti squash mixture and combine well until heated through.
- Season with sea salt to taste and serve warm.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg