Garlicky Spaghetti Squash, Kale & Sundried Tomato

CleanCuisineandMore's picture

Apr. 13, 2012

Credit to Gail Ingram Photography


Cold pressed extra virgin olive oil 1 Tablespoon
Shallots 2 , finely chopped
Garlic 5 Clove (25 gm) , crushed
Chopped kale 2 Cup (32 tbs)
Julienned sundried tomatoes packed in oil 1/2 Cup (8 tbs) , rinse the oil off with water and pat the tomatoes dry with paper towels
Unrefined sea salt To Taste
Red chilli flakes To Taste
Cooked spaghetti squash 4 Cup (64 tbs)
Cooked sprouted whole grain/Quinoa, spaghetti / 100 buckwheat soba noodles 2 Cup (32 tbs)


Heat the oil in a large heavy saucepan over medium heat. Add the shallots and garlic and sauté for about 2 minutes, or until shallots soften. Add the kale and sundried tomatoes. Sauté for several minutes, until kale wilts. Season with salt and red chile flakes to taste.

Stir in the cooked spaghetti squash and toss to coat. Add the cooked whole grain or quinoa spaghetti and toss to coat. Adjust seasoning. Serve warm.

Recipe Summary

Servings: 4

Nutrition Facts

Serving size

Calories 278Calories from Fat 79

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat %

Trans Fat 0 g


Sodium 140 mg5.83%

Total Carbohydrates 43 g14.3%

Dietary Fiber 6 g24%

Sugars 3 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet