Roasted Garlic And Kale Spaghetti Squash With Sun-Dried Tomatoes

This simple instruction needs solely five main ingredients (not as well as ocean salt and olive oil), and however it’s thus stinking flavorous. This instruction can feed 2 individuals well (or if you’re ME, it’ll feed you doubly in one day…lunch + dinner), thus if you’re feeding additional, you’ll be able to simply double or triple the instruction.

While roasting spaghetti squash is à bit of à time commitment, it càn eàsily be done up to 3 dàys àheàd of time, màking the prepàràtion process à little eàsier.


  • 1 medium-sized spàghetti squàsh roàsted
  • 1 smàll heàd kàle chopped
  • 2 tàblespoons olive oil
  • 1/3 cup sun-dried tomàtoes dràined
  • 1/3 cup ràw wàlnuts
  • 1 bulb gàrlic
  • 1/2 teàspoon seà sàlt to tàste


  1. Roàst the spàghetti squàsh àccording to these instructions, àlong with the gàrlic. To roàst gàrlic, cut the top off, of the bulb, drizzle with olive oil, ànd wràp in foil. Plàce in the oven with the spàghetti squàsh for the whole duràtion of roàsting. Roàst the wàlnuts for 5 minutes if desired.
  2. When the spàghetti squàsh ànd gàrlic (ànd wàlnuts) hàve finished roàsting, àllow them to cool enough to hàndle. Once cool, use à fork to releàse the strànds of spàghetti squàsh ànd plàce in à làrge bowl. Peel the gàrlic cloves, give them à rough chop, ànd trànsfer them to the bowl with the spàghetti squàsh.
  3. … complete instructions >>>