ROASTED GARLIC AND KALE SPAGHETTI SQUASH WITH SUN-DRIED TOMATOES #roasted #garlic #spaghetti #vegetarian #easy

ROASTED GARLIC AND KALE SPAGHETTI SQUASH WITH SUN-DRIED TOMATOES #roasted #garlic #spaghetti #vegetarian #easy

Simmered garlic and kale spaghetti squash with sun-dried tomatoes and pecans makes for a consoling, low-carb feast requiring just 5 primary fixings! In addition the formula is easy to plan!

I know. Nothing replaces a hot heap of real spaghetti, yet for those of us who are searching for comfort nourishment that is simple on the stomach related framework, this feast possesses all the necessary qualities.

It has contains nutrients and minerals from the spaghetti squash and kale, an increase in enhance from the sun-dried tomatoes and cooked garlic, and some protein and mash from the pecans.

This basic formula requires just 5 primary fixings (excluding ocean salt and olive oil), but it's so smelling tasty. This formula will bolster two individuals serenely. Or on the other hand in case you're me, it will nourish you twice in one day… lunch + supper. In case you're nourishing more individuals, you can without much of a stretch twofold or triple the formula.

ROASTED GARLIC AND KALE SPAGHETTI SQUASH WITH SUN-DRIED TOMATOES #roasted #garlic #spaghetti #vegetarian #easy

Also try our recipe : PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU #vegetarian #vegan #potato #mushroom #pasta

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

  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 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 of 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!


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