Spaghetti Squash with Kale, Walnuts & Roasted Garlic
Roasted spaghetti squash shredded into strands and tossed in a skillet with wilted kale, toasted walnuts, sundried tomatoes and soft roasted garlic. It eats like a warm, savoury tangle of vegetables and holds up well reheated.
Ingredients
- 1 piece spaghetti squash, 1 large or 2 medium
- 5 ounce baby kale
- 2 tablespoon olive oil
- ⅓ cup sundried tomato
- ⅓ cup raw walnut
- 1 bulb garlic
- ½ teaspoon salt
- salt and pepper, to taste
- 1 tablespoon lemon juice (optional)
- ¼ cup feta, crumbled (optional)
Method
- Preheat @ 400°.
- Coat squash w/ EVOO, sprinkle salt & pepper.
- Roast for 40-50 mins.
- Cut off top of garlic - drizzle w/ oil, wrap in foil - roast w/ squash.
- Roast walnuts for 5 mins.
- Allow to cool, then shred squash w/ fork - peel garlic & give rough chop - & combine w/ squash in bowl.
- Heat oil in skillet, add kale & cook till wilted, 3-4 mins. Add squash, walnuts, garlic & sundried tomato - cook till well combined & heated.
- Add S/P.
- Optional lemon juice.
- Maybe feta?