Prep Time:
Cook Time: 60 minutes
Serves: 2
Level of Difficulty: Easy
Ingredients:
1 medium-sized spaghetti squash
1 small bunch of kale, chopped
2 tsp. olive oil
1/3 cup sun-dried tomatoes, drained
1/3 cup walnuts
1 bulb garlic
1/4 tsp. sea salt to taste
Instructions:
Roast the spaghetti squash and garlic: Preheat oven to 400°F. Cut the squash in half lengthwise and scrape out the seeds. Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes. To roast garlic, cut the top off the bulb, drizzle with olive oil, and wrap in foil. Place in the oven with the spaghetti squash the entire time of roasting. Allow squash and garlic to cool enough to handle.
Once cool, use a fork to scrape the strands of spaghetti squash out of the shell and place in a large bowl. Peel and chop the garlic cloves and add to squash.
Heat the olive oil in a large skillet over medium heat and add the chopped kale. Cover and cook until wilted, about 3 to 4 minutes. Add the sun dried tomatoes, spaghetti squash, roasted garlic, and walnuts. Continue cooking and stirring until all of the ingredients are well-combined and heated through. Add sea salt to taste.
Nutrional Info:
Calories: 247
Sodium: 67mg
Carbohydrates: 26g
Fiber: 9g
Protein: 5g