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Kale and Roasted Garlic Spaghetti Squash
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Serves 2 |
Clean eating never tasted so good.
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Ingredients:
1 spaghetti squash
Olive oil, for drizzling
Salt, to taste
Ground black pepper, to taste
1 head garlic
1 head kale, chopped
1 jar sun-dried tomatoes, drained, 8 oz.
1/3 cup walnuts
Directions:
Preheat oven to 400° F.
Cut the spaghetti squash in half. Scoop out the seeds. Drizzle a small amount of olive oil over the inside of the squash. Sprinkle with a small amount of salt and pepper. Place the squash cut side down on a baking sheet. Poke a few holes along the squash with a fork.
Cut the top off the garlic head. Drizzle a small amount of olive oil over the top and wrap in aluminum foil. Place in the oven with the spaghetti squash. Roast for 30-40 minutes, until the spaghetti squash is lightly browned on the outside. Remove from oven and let cool.
Once the spaghetti squash has cooled, use a fork to scrap the inside. Transfer strands to a large bowl.
Remove garlic from the foil and peel the cloves. Then roughly chop and transfer to the bowl with the spaghetti squash.
Drizzle a small amount of olive oil in a large skillet. Bring to medium heat. Once hot, add the kale. Cover and cook for 3-4 minutes, until kale is wilting. Then add the sun-dried tomatoes, spaghetti squash, garlic, and walnuts. Cook and stir for a few minutes, until the spaghetti squash is warmed.
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Kale and Roasted Garlic Spaghetti Squash
Serves 2
Ingredients:
1 spaghetti squash
Olive oil, for drizzling
Salt, to taste
Ground black pepper, to taste
1 head garlic
1 head kale, chopped
1 jar sun-dried tomatoes, drained, 8 oz.
1/3 cup walnuts
Directions:
Preheat oven to 400° F.
Cut the spaghetti squash in half. Scoop out the seeds. Drizzle a small amount of olive oil over the inside of the squash. Sprinkle with a small amount of salt and pepper. Place the squash cut side down on a baking sheet. Poke a few holes along the squash with a fork.
Cut the top off the garlic head. Drizzle a small amount of olive oil over the top and wrap in aluminum foil. Place in the oven with the spaghetti squash. Roast for 30-40 minutes, until the spaghetti squash is lightly browned on the outside. Remove from oven and let cool.
Once the spaghetti squash has cooled, use a fork to scrap the inside. Transfer strands to a large bowl.
Remove garlic from the foil and peel the cloves. Then roughly chop and transfer to the bowl with the spaghetti squash.
Drizzle a small amount of olive oil in a large skillet. Bring to medium heat. Once hot, add the kale. Cover and cook for 3-4 minutes, until kale is wilting. Then add the sun-dried tomatoes, spaghetti squash, garlic, and walnuts. Cook and stir for a few minutes, until the spaghetti squash is warmed.
Transfer to serving plates and enjoy!
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