Imagine a dish that transforms ordinary vegetables into a culinary masterpiece that's not just Instagram-worthy, but also packed with nutrition and mind-blowing flavors. This Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes is about to revolutionize your dinner routine, offering a low-carb, gluten-free alternative that will make your taste buds dance and your body thank you. Get ready to discover a recipe that proves healthy eating can be incredibly delicious and surprisingly simple!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 2 cups kale, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting separately.
- Drizzle the squash halves with 1 tablespoon of olive oil, then season with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the garlic and other ingredients. Mince the garlic cloves and chop the kale and sun-dried tomatoes.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add chopped kale to the skillet and cook for 3-4 minutes until it begins to wilt and become tender.
- Stir in the chopped sun-dried tomatoes and cook for an additional 1-2 minutes.
- Once the spaghetti squash is done, remove from the oven and let cool for 5 minutes. Use a fork to scrape the flesh into spaghetti-like strands.
- Combine the roasted spaghetti squash strands with the kale and sun-dried tomato mixture in the skillet. Toss gently to combine.
- Season with additional salt and pepper to taste. Serve hot and enjoy immediately.
Tips
- Choose a firm, heavy spaghetti squash with a deep yellow color for the best texture and flavor.
- To make cutting easier, microwave the squash for 3-5 minutes to soften it slightly before slicing.
- For extra flavor, try roasting the garlic whole alongside the squash for a deeper, caramelized taste.
- Don't overcook the kale - it should be wilted but still retain some texture and vibrant green color.
- For a protein boost, consider adding grilled chicken, tofu, or sprinkled parmesan cheese on top.
- Use a fork with long tines to create perfect spaghetti-like strands when scraping the squash.
- If sun-dried tomatoes are too intense, you can substitute with fresh cherry tomatoes for a lighter flavor profile.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
