Simmered garlic and kale spaghetti squash with sun-dried tomatoes and walnuts makes for an encouraging, low-carb dinner requiring just 5 principle fixings! Also the formula is easy to plan!
Nothing replaces a hot heap of genuine spaghetti, however for those of us who are searching for solace nourishment that is simple on the stomach related framework, this dinner possesses all the necessary qualities.
It has contains nutrients and minerals from the spaghetti squash and kale, an increase in flavor from the sun-dried tomatoes and simmered garlic, and some protein and smash from the walnuts.
This straightforward formula requires just 5 principle fixings (excluding ocean salt and olive oil), but then it's so stinking tasty. This formula will bolster two individuals easily. Or then again in case you're me, it will sustain you twice in one day… lunch + supper. In case you're sustaining more individuals, you can without much of a stretch twofold or triple the formula.
While simmering spaghetti squash is somewhat of a period responsibility, it should effortlessly be possible as long as 3 days early, making the arrangement procedure somewhat simpler.
Also try our recipe One Pot Lemon Pasta
Roasted Garlic and Kale Spaghetti Squash with sun-dried tomatoes and walnuts - a nutritious meatless weeknight meal.
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.
- 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.
- 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!
Source : https://bit.ly/2D4RKck
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