Roasted Spaghetti Squash with Garlic and Kale RecipeAuthor: Diplomat Pharmacy Date: March 06, 2020
Cut your carbs by using spaghetti squash for your noodles! This delectable meal truly covers the food rainbow, with all the health benefits of orange squash, red tomatoes, green kale, and white garlic.
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Roasted Spaghetti Squash with Garlic and Kale
Makes 2 servings
Prep time: 20 minutes
Cooking time: 1 hour
Cooking utensils: Rimmed baking sheet, large pan
- 1 medium spaghetti squash
- 3 tablespoons olive oil
- 1/2 yellow onion, diced
- 8 cloves garlic, peeled
- 1/3 cup sun-dried tomatoes, drained
- 3 cups kale, chopped
- 1/4 cup chicken broth
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1. Preheat the oven to 400 F.
- 2. Roast the spaghetti squash.
- 3. While the squash bakes, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion, garlic, and sun-dried tomatoes, and saute for 4–5 minutes.
- 4. Add the kale and chicken broth. Cook 3–4 minutes or until the kale is wilted.
- 5. When the squash is done baking, take it out of the oven. Use a fork to shred the insides of the squash — it will separate into noodle-like strands.
- 6. Add the squash to the pan and toss it with the other ingredients.
- 7. Drizzle with remaining olive oil, if desired. Add salt and pepper to taste.
a. Cut the tip and tail off the squash. Cut in half lengthwise.
b. Scoop out the seeds and discard.
c. Rub the insides of the squash halves with 2 tablespoons of olive oil, as well as the salt and pepper.
d. Place the squash halves on a rimmed baking sheet, cut side up.
e. Bake for 30–50 minutes or until tender. Baking less time will result in firmer noodles.
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