Preheat your oven to 400°F. Cut the top off the garlic bulb, drizzle it with olive oil, wrap it in foil, and nestle it next to the spaghetti squash in the oven. Roast for about 40-50 minutes until tender.

Once roasted, allow the spaghetti squash and garlic to cool until manageable. Use a fork to gently scrape out the spaghetti-like strands and put them into a large mixing bowl. Peel the garlic cloves, chop roughly, and add them to the bowl.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the chopped kale, covering it to steam and wilt for about 3-4 minutes until vibrant and tender.

Add the sun-dried tomatoes, shredded spaghetti squash, roasted garlic, and walnuts to the skillet. Stir everything together, cooking for an additional 3-5 minutes until well combined and warmed through.

Sprinkle sea salt to taste, enhancing the dish's flavors. For a zesty touch, drizzle some fresh lemon juice over the top before serving.