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
1.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.
2.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.
3.Heat the olive oil in a large skillet over medium heat and add the chopped kale. Cover and cook until the kale has wilted, about 3 to 4 minutes. Add the sun-dried tomatoes, along with the spaghetti squash, roasted garlic, and walnuts. Continue cooking and stirring until all the ingredients are well-combined and heated through.4.Add sea salt to taste and taste the spaghetti squash for flavor. If desired, drizzle a couple tablespoons of lemon juice over the spaghetti squash for added citrusy flavor. Serve and enjoy!