Roasted Garlic and Kale Spaghetti Squash Roasted garlic and kale spag
Roasted garlic and kale spaghetti squash with sun-dried tomatoes and walnuts makes for a comforting, low-carb meal requiring only 5 main ingredients! Plus the recipe is simple to prepare!
Over the weekend, I read this article in Scientific American (followed by this one because I needed more) I thought was fascinating and wanted to share it with you, as it pertains to overall healthy lifestyle. Can we handle science on a Monday? I’ll try to be painless. If you can’t deal, skip straight to the recipe – it’s grrrrreat!
Let me preface this article report by saying I’m nowhere near qualified to discuss health and fitness because I am a professional in neither field. So this isn’t to spark debate on what individuals should or shouldn’t do, it’s simply a review of a piece of research I found to be interesting. End disclosure.
INGREDIENTS
- 1 medium-sized spaghetti squash roasted
- 1 small head kale chopped
- 2 tablespoons olive oil
- 1/3 cup sun-dried tomatoes drained
- 1/3 cup raw walnuts
- 1 bulb garlic
- 1/2 teaspoon sea salt to taste
INSTRUCTIONS
- Roast the spaghetti squash according to these instructions, along with the garlic. To roast garlic, cut the top off, of the bulb, drizzle with olive oil, and wrap in foil. Place in the oven with the spaghetti squash for the whole duration of roasting. Roast the walnuts for 5 minutes if desired.
- When the spaghetti squash and garlic (and walnuts) have finished roasting, allow them to cool enough to handle. Once cool, use a fork to release the strands of spaghetti squash and place in a large bowl. Peel the garlic cloves, give them a rough chop, and transfer them to the bowl with the spaghetti squash.
Full Recipes>>Roasted Garlic and Kale Spaghetti Squash