Spaghetti Squash w/ Chickpeas & Kale

Sun-dried tomatoes give this vegan spaghetti squash recipe a savory pop. Hearty from chickpeas & kale, it's a great fall or winter weeknight dinner.

Spaghetti Squash with Chickpeas and Kale

The first time I had spaghetti squash, it was served with a big scoop of store-bought marinara sauce mixed in. It was slimy and goop-y and decidedly not spaghetti-like.

About a month ago, ditching the pasta idea completely, I planned a post for bbq spaghetti squash tacos. I have a super cute photo to prove that the meal existed, but the recipe ended in total disaster.

So, long story short, I’ve learned that I prefer my spaghetti squash as simple as possible and most importantly: sauce-less. The roasted strands come out of the oven with a nice al-dente bite, but, smothered in sauce, they become just too mushy for me. Check out this post to see how I cook spaghetti squash to get the yummy al dente strands you’ll want for this recipe.

Spaghetti Squash with Chickpeas and Kale Spaghetti Squash with Chickpeas and Kale

In this recipe, the roasted squash strands are lightly tossed with olive oil, garlic, rosemary, and a good squeeze of lemon. I added chickpeas and kale to make it a full meal and toasted some pine nuts for crunch. Sun dried tomatoes add a nice pop of flavor, but you could add anything briny that you like – freshly roasted tomatoes, capers, or maybe some chopped kalamata olives.

So while spaghetti squash is not pasta and it never will be, this veggie-packed bowl just moved up my list as a healthy weeknight favorite.

Spaghetti Squash with Chickpeas and Kale

If you loved this recipe, try these roasted fall vegetable recipes next:

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Spaghetti Squash with Chickpeas and Kale

rate this recipe:
4.95 from 202 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves 2 to 3
This easy spaghetti squash with kale is a great healthy weeknight dinner! Flavored with rosemary, lemon, and sun-dried tomatoes, it's a delicious vegan and gluten-free dish.



  • Preheat the oven to 400℉.
  • Prepare the spaghetti squash following the directions in this post.
  • In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add the shallots, the whole garlic clove (we’ll remove it later), rosemary, a pinch of red pepper flakes, a few pinches of salt, and several grinds of pepper.
  • Once the shallot starts to soften, add the chickpeas and cook for a few minutes until lightly golden brown. If you’re using roasted chickpeas, add them at the end of the recipe instead. Remove the garlic clove, add the kale and lemon juice, and stir.
  • Once the kale is partially wilted, add the squash strands, the sun-dried tomatoes, a little grated Parmesan, and more salt and pepper, to taste. Toss to incorporate. Remove from the heat and top with the toasted pine nuts and more grated cheese.


Vegan option - skip the cheese



4.95 from 202 votes (63 ratings without comment)

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Rate this recipe (after making it)

  1. Amy

    5 stars
    I love this recipe because it is so healthy but also so comforting and satisfying! I made it I using sautéed cherry tomatoes to sub for sun-dried because that’s what i had on hand and served it with Italian chicken sausage and the family devoured it. Some leftovers tossed with the sliced chicken sausage for lunch with lots of Parmesan, so delish.
    Thank you for this wonderful recipe, It has made our dinner rotation!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Amy, I’m so glad you love the recipe!

  2. Amanda

    5 stars
    So delicious! I subbed a mix of zucchini, mushrooms and baby spinach for the kale

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you enjoyed it, Amanda! Those veggies would be delicious here.

  3. Kelley

    5 stars
    Excellent! I enjoyed this dish very much, and my husband went back for seconds. Definitely will be adding this to our rotation.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kelley, I’m so glad you both loved it!

  4. Kárenly

    5 stars
    This may be the most delicious vegan recipe I’ve tried.

  5. Lynn

    5 stars
    I added sauted mushrooms and it really complimented and already great dish.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lynn, great idea! I’m so glad you enjoyed the recipe.

  6. Nan

    5 stars
    I’ve been wanting to make this for a bit & tonite was the night. I added broccoli & left the garlic. YUM! Thanks!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.