Wash spaghetti squash, dry off, cut in half lengthwise.
Use a spoon to scoop out seeds and innards. Brush the inside with olive oil, and season with salt and pepper. Place the squash halves flat side down onto a roasting pan.
Take the whole bulb of garlic and slice off the entire top point of the garlic bulb.
Rub olive oil over the entire bulb. Place the garlic bulb, garlic roots down, on the same pan of squash.
Place in oven for 30 minutes.
For the last 5 minutes of roasting, add raw walnuts to the pan.
Remove roasting pan from the oven and set aside to cool.
Let's Eat!
When the spaghetti squash, garlic, and walnuts have cooled enough to handle, it is time to make dinner.
Use a fork to gently scrape out the strands of spaghetti squash and place into a large bowl.
Peel the roasted garlic cloves, whole. Add to the bowl of spaghetti squash.
Place roasted walnuts in a small bowl.
Heat olive oil in a large saute pan over medium heat; add chopped kale. Cover and cook until kale has wilted, about 3 minutes.