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:

4.9 from 99 reviews

Spaghetti Squash w/ Chickpeas & Kale

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.
Recipe type: Main Dish
Serves: 2 to 3
  • 1 spaghetti squash
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1 shallot, sliced thinly
  • 1 whole garlic clove
  • ½ tablespoon minced fresh rosemary
  • Pinch of chile flakes
  • ½ cup chickpeas, cooked drained and rinsed (or roasted)
  • 2 (packed) cups chopped kale leaves
  • 1 tablespoon lemon juice
  • ¼ cup chopped sun-dried tomatoes (or capers or olives)
  • ¼ cup toasted pine nuts
  • Sea salt and freshly ground black pepper
  • Freshly grated Parmesan cheese (optional)
  1. Preheat the oven to 400F.
  2. Prepare your squash following the directions in this post.
  3. 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, chile flakes, and pinches of salt and pepper.
  4. 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.
  5. 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 heat and top with toasted pine nuts and extra grated cheese.
Vegan option - skip the cheese



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Rate this recipe (after making it):  

    • Lisa L

      This is something I never would’ve made before but I happened to have come into the possession of a spaghetti squash and I tried this recipe and it is absolutely amazing! Thank you!

  1. I’ve always had spaghetti squash with marinara and also found it gets kind of wet, like it needs to be drained or something. Can’t wait to try your version.

    • jeanine

      that’s what I thought too 🙂

    • Chris

      I love, love love spaghetti squash and also like it with marinara sauce. However, I make my own with lots of vegetables in it, so it is very thick. The secret is not to overcook the squash to begin with.

    • Kelly

      I love this recipe so much. I make it all the time! I found it a few years ago and I share the link with all my friends! It’s so tasty, light, and a great way to get my veggies. It keeps well in the fridge too. I love the chickpeas but I’m on Whole 30 right now so I took the chickpeas out but otherwise followed the recipe; I had it with a side of chicken breast and it is delicious as always. Thanks!!

  2. Mareen from

    it looks and sounds so delious. i wish i could find some spaghetti squash anywhere. somehow the seem to not sell them anywhere here.

  3. Kathryn from

    I’m going to keep a real look out for spaghetti squash from now on – you don’t often seen them in the UK and I couldn’t see how they would be non-mushy – but this recipe sounds delightful. So bright and fresh.

  4. I’ve got 2 spaghetti squash needing so loving. I think one of them is going to get this very simple yet elegant treatment! Thanks for sharing 🙂

  5. I like your simpler approach to spaghetti squash. Allowing it to be its own thing rather than mimicking other foods should be a lot more satisfying anyways. The kale, pine nuts, and sun-dried tomatoes look like a great combo here.

    • Turner

      My thoughts exactly!

  6. yum yum yum, spaghetti squash is one of my favorite parts of fall, and I love introducing it to people who have never heard of it or seen it in action. and you said it right, it’ll never be pasta, but it’s versatility with flavors make it a suitable wannabe. yum! xx

  7. yum yum yum, spaghetti squash is one of my favorite parts of fall, and I love introducing it to people who have never heard of it or seen it in action. and you said it right, it’ll never be pasta, but it’s versatility with flavors make it a suitable wannabe. xx

  8. yum yum yum, spaghetti squash is one of my favorite parts of fall, and I love introducing it to people who have never heard of it or seen it in action. and you said it right, it’ll never be pasta, but it’s versatility with flavors make it a suitable wannabe. xx

  9. Yes, I love this idea. I think that spaghetti sauce should not be seen as a replacement for spaghetti, but something entirely different. I love the sauce-less idea! Definitely going to try this. Not a fan of sun-dried tomatoes so I think I will try the olives!

  10. I have to agree with you. It always turns up slimey and watery for me when I add sauce. I cannot wait to try this recipe though. Thank you for the inspiration!

  11. Eileen from

    I definitely agree that spaghetti squash treated like actual spaghetti leaves something to be desired. But this combination with hearty greens and chickpeas sounds fabulous!

  12. Elizabeth from

    My experience was the same as your the first time I had spaghetti squash, so I have avoided it since… I will have a go at this recipe as I have some beautiful kale growing in my garden! Thanks for sharing! Liz x

  13. Alex from

    It looks great. I must try. Thanks for the recipe

  14. Loving your simple approach and how versatile this is with any veggies. Putting it on my list to try next week!

  15. Candice

    I have always wanted to try spaghetti squash but I have NEVER been able to find one. I’m iriginally from Australia and nor year I searched in fruit and veg markets everywhere, but no luck! 🙁 nowadays I live in Germany, but still haven’t spotted one here..! Any tips on where to find one?

    • jeanine

      Aw, I’m not sure, maybe they’re grown more in the US than other places?

  16. I love spaghetti squash. I am always surprised what wonderful food dishes
    uses that squash as the main foundation. This is a wonderful example.

  17. I’m a big fan of spaghetti squash, but I agree, the more sauce and toppings involved, the worse for wear the spaghetti squash gets. I’m trying to get some more of my family members on board with it, though. They tend to shy away from things like this, haha.

  18. I completely agree with you on sauce making spaghetti squash mushy! Keeping it simple is totally the way to go 🙂

  19. rae from

    Great post, I have never actually had spaghetti squash but i am def. not a fan of normal soggy spaghetti so will have to take your word for it and avoid sauce with spaghetti squash at all costs! This recipe looks great. bookmarking it! And – lovely photography as always.

    rae of love from berlin

  20. Lisa Slovin from thirdactevolution,

    Absolutely positively delicious! Here’s a photo:
    I made the vegan version and used capers. The mix of flavors is fantastic. Can’t wait to blog about this one!!

  21. Judy

    I made this last night and it was absolutely delicious!!! This is definitely a new favourite in our house. Thank you!

  22. I’ve always found the same thing with spaghetti squash – way too runny and mushy when mixed with sauce even though the flavor is fantastic. I love the simplicity of this recipe – letting the spaghetti squash shine!

  23. Allison

    This was my first time trying spaghetti squash and I really enjoyed this dish. I think the squash I used was unusually large so the ratio of “spaghetti” to toppings was a bit off. Next time I would add more of the “good stuff,” but great flavor combo nonetheless!

  24. Samantha

    I love this recipe! It was so easy to make-especially when you allow enough time for the spaghetti squash to cool. The flavors were refreshing and crisp. I always feel so empowered when I make such a colorful and fresh vegetarian meal! Thank you for all of the inspiration!

    • jeanine

      Hi Samantha, I’m so glad you liked it!

  25. Sofia

    I just made this with some substitutions and it was fantastic! This was my first time cooking spaghetti squash and it was delicious and very easy. I used chicken instead of chickpeas (I just cooked it in the oven at the same time as the last fifteen minutes of the squash); collard greens instead of kale; and sunflower seeds instead of pine nuts. Thanks you so much for sharing such a wonderful recipe! I can’t wait to try other types of squash :o)

  26. Jill from

    Made this dish yesterday and it was delicious! I substituted rainbow chard for the kale (I know it’s good for me, but I just don’t like it!), and instead of sundried tomatoes, which I find to be too acidic, I roasted some cherry tomato halves tossed in olive oil, salt and pepper for 1 hour at 200 degrees, then for 20 minutes at 300 degrees. I really loved the combination of flavors and textures in this dish. Thank you for the inspiration!

  27. Laura

    Delicious idea, it’s cooking right now on the stove and smells wonderful. I have gone with capers as I love them. Can’t wait to eat!

    • jeanine

      Hope you liked it! I love capers too 🙂

  28. Emma from

    I made this last night- the hubby and I LOVED it! Such a simple, fresh and light dish for the autumn and winter. I think you hit the nail on the head but letting squash be squash. The only other time I tried spaghetti squash, I did the marinara thing and it was hugely disappointing. We will be making this one again for sure!

    • jeanine

      Hi Emma – yay, I love hearing about squash success! Glad you and your husband both loved it.

  29. Jo from

    All of my favorites, can’t wait to try this tonight! Thank you.

  30. Jamie

    I made this recipe for the forts time tonight and I have to say, I was so impressed. The flavors are perfect with one another!

  31. Foodeaser(dot)com

    Yum Yum

  32. Megan

    I pinned this recipe a couple months and I don’t know why it took me this long to make it! It was delicious and super flavorful. The sun-dried tomatoes are a really nice touch!

  33. Megan

    I pinned this recipe a couple months ago and I don’t know why it took me this long to make it! It was delicious and super flavorful. The sun-dried tomatoes are a really nice touch!

    • jeanine

      Ha, well I’m so glad you liked it 🙂

  34. wendy

    I started a mostly vegan diet and thought that i was doomed because i couldn’t find any recipes i liked. I figured I’d be stuck eating plain raw veggies. I just made this and it was sooooo good! I love the mixture of the different spices and all the different textures of the food. I will definitely be making this again!

    • jeanine

      Aw, I’m so glad – I hope you find some more delicious things so you don’t feel so doomed!

  35. Lillypilly

    Where I am these squash vary in size, how large or small is the one this recipe uses?

    • jeanine

      Mine was sort of medium in size – I’d say I used around 5 cups full in the recipe.

  36. sara from

    thanks for this recipe, which saved me from throwing out a spaghetti squash from the co-op bag that had been lying around for ages since i hadn’t been able to find inspiring way to use it – like you i find that the whole idea of uding it like spaghetti really doesn’t do it for me. i left out the dried tomatoes but used a nice portion of parmesan and it all worked out quite well – although i have to say i’ll never choose to buy a spaghetti squash and i do hope they won’t be adding them too often to my subscription bag…

  37. Traunza

    Made this tonight. It was pretty good! Sun-dried tomatoes and pine nuts are what set it off. Spaghetti squash was just a wee bit mushy. Overall good, I would make it again.

    • Traunza

      Update–This dish got better the next day, after the flavors had melded a bit. Will definitely make again!

  38. Julia

    Just tried the recipe -Delicious!!

  39. Becky

    I’m looking forward to making this tonight. Can I make the spaghetti squash ahead of time?

  40. Sally from

    I love spaghetti squash so this is a great recipe to try. The only downside is that spaghetti squash is hard to come by in the UK. I’ve seen it sporadically in Waitrose. Do any others in the UK have suggestions on where you can get it?

  41. Jan

    This is delishious! Used dried rosemary and roasted sunflower seeds. I did not use cheese.

  42. Seema

    It turned out so nice! Thanks for the recipe.t

  43. Hope

    This recipe has become one of our favorites in the fall/winter. I make it probably every other week. I use spinach instead of kale because my husband and I are spinach aficionados. I also add capers and use goat cheese instead of Parmesan. Add the goat cheese right before serving and it melts a bit to take on a creamy sauce-like texture. Fantastic!

    • jeanine

      Hi Hope – that makes my day to hear! Your version sounds so delicious!

  44. Rachel

    this dish was INSANELY good!! can’t wait to make it again.
    used sundried tomaotes (not in oil) and soaked in water for a little bit before adding in.

  45. Marla from

    Just made this for dinner. YUM! Thank you for the recipe:)

  46. Kim

    Terrific recipe that was easy to follow and resulted in a delicious dinner!

  47. rachel waters

    I’m making this tonight w/some sauteed mushrooms instead of sun-dried tomatoes and am quite excited. Thank you for the great idea!!

    • Jeanine Donofrio

      sounds delicious, I hope you loved it!

      • rachel waters

        This is literally my new favorite meal it was GREAT!! Thank you for the inspiration 🙂 XO

  48. Melissa

    I just love this! I’ve made it a few times! I love spaghetti squash but I’ve never liked it pretending to be pasta, I found this recipe when trying to figure out what else to do with it! I also eat meatless a few times a week and this is the perfect meatless meal that is both filling and totally satisfying!

    • Jeanine Donofrio

      Hi Melissa – I’m so glad you liked it, thanks for sharing!

  49. Carys

    Tried this tonight and LOVED IT! We made some slight modifications based on what we had on hand – no sun dried tomatoes, and crushed almond instead of toasted pine nuts – and I was a little worried that the flavor would suffer because of it, but it was still fantastic. Really one of those first-bite, ‘holy crap this is better than I expected’ moments. It’s been a while since I cooked with spaghetti squash and I was glad to get back into it. Thank you!

    • Jeanine Donofrio

      I’m so glad you liked it! Yay 🙂

  50. Tera

    What would you revcommend as a substitution for pine nuts? My husband is not allergic, per-se but had a reaction to them years ago. Can’t wait to make this for Thanksgiving!

    • Jeanine Donofrio

      Hi Tera, you could skip them or use chopped walnuts instead.

  51. Debbie from

    I am reading this combination and it sounds scrumptious! I have a question. Would like to make as a side for Easter dinner. Do you think I could make the day before and just reheat it? Andcto rehest what would you suggest?

    • Jeanine Donofrio

      Hi Debbie, I’ve never tried reheating this one but I think it will be fine. I would just undercook the kale a bit, so that once you reheat it it doesn’t lose it’s vibrant green color.

  52. Anita

    This is amazing! The flavors were spectacular! Because i was making it for person with restrictive oil intake, I roasted spaghetti squash without oil. It turned out wonderful. I also used very little oil in the cooking of shallots, garlic, kale, etc. I served it to them sans sun-dried tomatoes & Parmesan cheese (per their request). I added these two ingredients to the rest of the batch. I tasted it both ways & while I prefer with the sun-dried tomatoes & Parmesan…both ways

  53. Mike

    Made this tonight, with alterations: way more chick peas (~2 Cups), more garlic, maybe a bit more kale. It was very, very good. A great meatless option; a definite keeper.

    • Jeanine Donofrio

      Hi Mike, I’m glad you enjoyed it!

  54. Christie

    I’m currently eating this for the second time -I love it!!
    Note: The quality of the sundried tomatoes MATTERS. I used some from the dollar store the first time and they were terrible (and had nitrates or something like that in them. Ick.). I got Non-GMO Project & certifies Organic ones and the recipe came out MUCH better. I didn’t have lemon the second time, but I just a good amount of nutritional yeast (I Bragg’s, if brand matters) and it’s delicious. I did use a teaspoon of dried rosemary broken up and minced the garlic. 🙂

  55. Michi

    I LOVED this! Only change was added a zucchini in the beginning to get rid of it and add basically no calories to the dish. I might put the sun dried tomatoes in earlier to get their flavor to permeate more but either way, it was delicious and I thank you so much!

  56. Wendy

    Excellent recipe for spaghetti squash and kale. We made as written it with the sun dried tomatoes and Parmesan. Loved it.

    • Jeanine Donofrio

      Hi Wendy, I’m so glad you loved it!

  57. Tommie

    OMG! Thank you! Thank you! Thank you! Love this recipe!! Had to use spinach since I didn’t have any kale. And I used the Kalama olives, oh yes!!

  58. Polly

    Made this tonight – My spaghetti squash was really big – Love the recipe!

  59. Lucas

    I generally groan with readers saying, “loved the recipe but I changed it to blah blah blah”. Usually the suggestions are less than impressive or helpful.

    I did it pretty much as you did and wish I’d taken the squash a little further in a hotter oven. My oven’s fault, not your recipe I must add. (Just moved into this house and am still working out the oven). Do you let the skin shrivel or brown?

    And I love your suggestion of capers or olives as an alternative to the tomatoes. Based on that theme of saltiness, I used anchovies, so thank you for your suggestions.

    • Jeanine Donofrio

      Hi Lucas, ha ha, well I’m glad the recipe was flexible :). I let the spaghetti squash brown a little on the outside, not to the point where it shrivels.

  60. Networks from

    Nice n testy recipe.Thanks for sharing.

  61. Nick

    Made this tonight for my girlfriend and I and it came out fantastic! Thank you for this simple and healthy recipe. I have book marked it and plan on making it in the future.

    By the way, I followed the instructions the way they were but our squash was a bit big so I only used about half.

    • Jeanine Donofrio

      Hi Nick, apologies for my slow reply – I’m so glad you both enjoyed the recipe!

  62. Katie

    It was delicious! thank you for sharing. i will definitely make this again.

    • Jeanine Donofrio

      Hi Katie, I’m so glad you loved the squash!

  63. Joyce

    Loved this! I over-wilted the kale a little bit, but the sun-dried tomatoes gave the best punch of flavor. I may double the recipe next time — it’s too good not to have twice!

    • Jeanine Donofrio

      Hi Joyce, I’m so glad you loved it enough to have twice!

  64. Gera

    Just made this and it was delicious! I did double all the ingredients except the spaghetti squash & capers. I love garlic so I used 4-5 minced cloves and left them in. Will definitely make again!

    • Jeanine Donofrio

      Hi Gera, I’m so glad you enjoyed the recipe!

  65. Denin

    I have made this dish three times. It’s become a weekly staple in my vegan home. I had only had spaghetti squash once prior and liked it but thought it needed more. This was it. The kale and lemon and sundried tomatoes!!! I actually feel responsible and loving to myself making it. Clean eating is easier now that I’ve stumbled across this site.

    • Jeanine Donofrio

      Hi Denin, I’m so glad you loved this one too! Yay, for clean eating!

  66. Kathy

    This was great! The only substitution was fresh walnuts, they’re local here. I’ll make this again! Thank you!

    • Jeanine Donofrio

      I’m so glad you loved this one too! Thanks for coming back to let me know!

  67. Keena

    SOO delicious! I highly recommend trying this recipe out. One of the best things I have ever made, and its nutritious as well.

    • Jeanine Donofrio

      I’m so glad you loved it!

  68. Cathy

    These all sound delicious. I just bought a spaghetti squash and wasn’t quite sure how to cook it.v I’m definitely going to try these.

  69. Debbie

    Spaghetti squash with chickpeas and kale is my new favorite food crush. Love this so much I make it once a week. Makes enough to save a little for leftovers. Just as good warmed up the next day. Grateful when I googled how to cook spaghetti squash this recipe popped up.

  70. George

    Delivers. Easy, healthy, full of flavor and deleicious. Ifeel healthier just thinking about when I ate it.

  71. Jeannine F.

    I am glad I finally got around to googling how to cook spaghetti squash. This recipe came up and I am delighted to see there are other ways to use the squash besides with marinara (a fail, in my opinion). Now I’m going have the last laugh as all the folks who dumped their unwanted squash on me are going to miss out on something delicious. I may not let them have a taste, because then they will keep them for themselves. Let them think I’m crazy for wanting the squash, heh,heh.

    • Jeanine Donofrio

      Ha, thanks Jeannine, I hope you enjoy the method!

  72. Val

    SO tonight I’m going to try this out with our own home grown spaghetti squash (first time I’ve grown it in France) plus kale and cherry tomatoes, all picked this morning. Should be GOOD!

  73. Heather

    Subbed broccoli for kale because it’s what I had. This was the best, most tasty thing I’ve made in a long time. (And I didn’t even have the tomatoes or pine nuts!) Yum!!

  74. Fay

    This was light and delicious! I went the capers route, plus extra lemon juice at the end. My husband loved it too–a perfectly lovely recipe. Thank you!

    • Jeanine Donofrio

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

  75. David

    Superb recipe. My only additional step was to blanche the kale for a minute first. My Chinese wife taught me this secret. All hard greens benefit from this preliminary step. It is the reason Chinese kids grow up loving veggies.

  76. Mari

    This is the first time I make spaghetti squash and I’m so glad I found this blog for tips on how to cook it and recipes for it. My first instinct would have been to have it with pasta sauce but thankfully I read this blog before I ruined my first experience with spaghetti squash. I made this recipe with some tweaks because of what I had on hand. I used regular onion instead of the shallot, no rosemary because I don’t like it, no kale because I didn’t have any and chopped kalamata olives instead of sun dried tomatoes. I was really hesitant because it didn’t look that great but to my total surprise, this tasted really yummy and was very satisfying. It also made a bunch. I will definitely make this again.

  77. Chrity

    Made your dish and love it!! thank you.

    • Jeanine Donofrio

      I’m so happy to hear that!

  78. Juan El Ingles

    Hi, do the chickpeas need to be cooked first?

    • Jeanine Donofrio

      yes – I use canned chickpeas that are cooked (not dry). Then they get added to the recipe in step 4.

      • Juan El Ingles

        Might be wise to mention in recipe, will save broken teeth!

  79. Casey Kelley

    This was awesome! I didn’t have sun dried tomatoes, so I used some cherry tomatoes and kalamata olives. I used my instant pot for the spaghetti squash to cut the time. So, so good!!!

  80. Anne

    I used spinach since I didn’t have the kale on hand and it was delicious. Thanks for a great recipe

    • Jeanine Donofrio

      Hi Anne, I’m so glad you loved it!

  81. Lo

    Question – if I wanted to make it for lunch. Would you recommend doing this the night before and mixing spagheti squash into police oil/garlic/sundried at night and leaving it overnight or mixing the spaghetti squash into the olive oil/garlic etc the morning of. I don’t want the spaghetti squash to be soggy

  82. Paulette Inman

    Thanks, great help with spaghetti squash and other fall vegetables

  83. Rachel

    I don’t make any other kind of spaghetti squash anymore. This is the recipe we elected for the rest of our lives now. Thank you so much.

    • Jeanine Donofrio

      Ha, I’m so glad this is the one!

  84. Susan

    Trying more plant based recipes and this is a winner! Easy recipe with complex flavours. So good!

  85. andy

    I cooked spaghetti squash a few times and treated it like, well spaghetti. It was always a big gloppy fail. This recipe nailed it. Lots of great texture and tastes. Thanks!

  86. bryanna

    i just needed a recipe for some spaghetti squash i had left over and this is amazing, tastes great and healthy. thank you!

    • Jeanine Donofrio

      Hi Bryanna, I’m so glad you loved it!

  87. Kristen

    Fantastic! I didn’t think I liked spaghetti squash. I was so happy to find your recipe, that did not include a red sauce. Also your tips on how to not over cook the spaghetti squash were spot on. I loved this meal! Thanks.

    • Jeanine Donofrio

      Hi Kristen, I’m so glad you loved it!

  88. Sam

    This was perfect. The directions for roasting the squash were great! 35 min at 400 resulted in the perfect al dente “noodles.” I had never used spaghetti squash before because I found it too daunting. I’m happy to say I’ll be using it again! Also, I did not have fresh rosemary so I opted for about 1/4 teaspoon of dried. What a great dish!

    • Jeanine Donofrio

      Hi Sam (sorry for my slow reply), I’m so glad you loved the squash!

  89. Jennifer C.

    This was amazing! I added in some roasted cauliflower that I needed to get rid of and minced the garlic, but otherwise followed the recipe exactly. It was delicious and tasted a lot more complex than the simple ingredient list might suggest. I’m so grateful to this website and your two cookbooks for inspiring us to try new plant-based meals every week. Everything tastes so fresh and full of flavor! Thank you for yet another win.

    • Jeanine Donofrio

      Hi Jennifer, so sorry for my slow reply – I’m glad you loved it and I’m so glad you’ve been enjoying the books!

  90. Betty

    This is very good! Not overbaking the squash makes such a difference. I had it with roasted chickpeas one time. And without the next time. Still very tasty.

  91. Claire

    Very good recipe! I wouldn’t have thought about putting sun-dried tomatoes in it, the perfect marriage!

    • Jeanine Donofrio

      I’m so glad you loved it!

  92. Sonya B from

    This is my new favourite spaghetti squash recipe! The whole family loved it – picky eaters included! There are 6 of us so I doubled it. I followed the recipe exactly with the sun-dried tomatoes, left out the parmesan cheese. We will make this again. Thanks for sharing!

    • Jeanine Donofrio

      Hi Sonya, I’m so glad everyone loved it!

  93. Minnie

    This is a nice departure from spaghetti squash with marinara. We loved the recipe!

    • Jeanine Donofrio

      Hi Minnie, I’m so glad to hear that!

  94. Terri

    I just found this recipe and made it tonight. I made it as created and written except I used grape tomatoes cut in half instead of sun-dried tomatoes. Didn’t have sun-dried and can’t just run to the store during coronavirus isolation. Fresh tomatoes worked really well. But have to say I was imagining sun-dried because I think they would have been good too. You are right it is more of a fall recipe, but I enjoyed it very much this spring! Thanks, bunches! I’m cooking many dishes from your blog and absolutely love them. It is getting me out of a terrible rut.

  95. Jennifer OBrien

    I made this tonight. I thought it was really good. I agree with the author about other ways that people have cooked spaghetti squash. This is the best recipe for spaghetti squash I have found.

    • Jeanine Donofrio

      Hi Jennifer, I’m glad you enjoyed the spaghetti squash!

  96. Vivant

    This is delicious! I love the flavors! The squash cake out perfect not to watery!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  97. Ash

    This was delicious! I was a bit uncertain about how the flavours would turn out, but I had a spaghetti squash in the fridge so I thought I’d give it a crack. It was so yummy, really fresh and wholesome and tasty! Will definitely be making this again.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  98. Abby

    I happened to have spaghetti squash, chickpeas, lemons, pine nuts, and kale all needing to be used so I looked up spaghetti squash recipes and this appeared. I was a little doubtful but OMG, it was incredible. Even my “steak and potato” loving boyfriend devoured this. We ate it with a piece of halibut that was cooked in lemon sauce. Amazinggg!

    • Jeanine Donofrio

      Hi Abby, I’m so glad you both enjoyed the recipe!

  99. Kathi

    Love this recipe. We have made it before and it was indeed the best spaghetti squash recipe!

    The link for ‘roasted’ about chickpeas, actually goes to the spaghetti squash cooking instructions. Here is the correct link for the chickpeas:

    • Jeanine Donofrio

      I’m so glad you loved it! Thanks for pointing that out.

  100. Evelyn Saphier

    Thank you! I just cannot wait to try this recipe. About to put my spaghetti squash into the oven… 😊🙏😊

  101. Sara

    This recipe is fullproof! I forgot shallots, so used onion, the food delivery screwed up and instead of kale, sent broccoli rabe (which I don’t even really like), I accidentally overcooked the squash and still it was amazing!!!

    • Jeanine Donofrio

      Ha ha, I’m glad the recipe was great despite the frustrating delivery mistakes!

  102. Shelly L.

    We loved this! Easy and delicious. Thank you!

  103. Kristen

    This was delicious. My squash was too watery but it still turned out awesome. I added a full can of chickpeas, dried rosemary, and lots of parm. This would also be great with chèvre or feta.

    • Jeanine Donofrio

      I’m so glad you loved it!

  104. Katelyn from

    Love and Lemons was the first food blog I subscribed to WAY back in the day. You’re recipes are great! This one wasn’t my favorite, probably because I don’t love sundried tomatoes. I loved the spaghetti squash and chickpeas together. I’m going to try to mix it up! Thank you for sharing.

    • Jeanine Donofrio

      I’m so glad you’ve been enjoying the blog! Sun dried tomatoes definitely have kind of a dominant flavor.

  105. Karen

    After buying a spaghetti squash I came across this recipe. It was delicious and filling. I added both sun-dried tomatoes and olives. Will make again.

  106. Keith

    Made this tonight. We do not eat Spaghetti squash that much so needed a recipe. In addition to the squash I added sun dried tomatoes, chic peas, red bell pepper, olives, red onions, roasted walnuts, and kale. Basically threw in the kitchen Sink. Tasted great. Thanks.

  107. Jess T

    I made this for dinner tonight with a side of roasted asparagus and it was so good! I like the simplicity of the spaghetti squash and the mix of the kale and depth of flavor from the spices! So good!! Also it was filling and left me feeling full but not like I ate too much. Thanks!!

  108. Amy

    I love this recipe. My spaghetti squash hating boyfriend also loves this recipe. It’s full of flavour and comes together quick once the squash is roasted. We swapped the tomatoes for capers and it was bomb.

  109. Laura

    We got a spaghetti squash in our veg box and didn’t just fancy it as a side, came across this recipe and YUM! We both really enjoyed it and it was a relatively fuss free recipe too. Highly recommended and will be trying some of your other recipes now. Thank you

    • Jeanine Donofrio

      I’m so glad you loved it!

  110. Cyn

    I have made spa squash before with tomatoe sauce with varying levels of success. My Italian husband wasn’t crazy about any of them, but we both love this recipe! I have made it three times now and all have been successful.

  111. Rachel B

    I added extra sun-dried tomatoes and chopped the garlic up and left it in. its yummy and filling!

  112. Anja

    Very yummi and satiating! Unfortunately I overdid the spaghetti squash and it was a little mushy. But you live and learn… Next time this dish will be even better!

    • Anja

      Forgot: I used little more garlic, chopped it up and left it in, too.

  113. Janine

    Reading this recipe I knew it wood be good. It was out-of-this-world good!!! I am counting calories so I used no oil to roast the squash and used 1 teaspoon to saute shallots and garlic in non-stick pan. I eliminated the pine nuts and opted for sun-dried tomatoes. To anyone that makes this: DO NOT leave out the rosemary or fresh lemon juice and I recommend dried chickpeas. I used a 5 lb. squash and the portions were huge for two of us. 742 calories for the entire thing. Thanks! This was amazing!!

  114. Mary Schmidt

    Hello thanksgiving! My “go to” vegetable side or main, hot or cold. Great as dip for appetizers.
    Suggestions? Double lemon & full can of chick peas. Thank you!

  115. Pam

    I wanted to eat healthy again and these r some great recipes. Thank you!

  116. Larry

    Had the spaghetti squash, chick peas and some spinach. Wow! we used capers, left the garlic in, used spinach instead of kale. really, really good. The lemon is a must.

  117. Kim

    Please tell me, how far in advance might we be able to roast the squash and not loose the quality of the dish?

    • Jeanine Donofrio

      Hi Kim, you could roast the squash the day before, store it in the fridge, but let it drain in a colander before you use it in case it becomes more watery in the fridge. Hope that helps!

  118. jj

    link to roasted chickpeas takes you to spagetti squash

  119. Jennifer Lawson

    I absolutely loved! I didn’t have any rosemary left so I used savory, thyme, and dill. I didn’t have parm so I just sprinkled a little moz. Was fantastic!

  120. Carol

    This is delicious! Since I do not use salt I doubled the rosemary. I cook without oil, using water as needed. Delish!!! Finally—a recipe to love! Thanks!

    • Jeanine Donofrio

      I’m so glad you loved it!

  121. Stefanie

    Made this tonight with what ingredients we had around the house (surprisingly, that included everything besides pine nuts)… my non-vegetarian family loved it! We garnished with some goat cheese crumbles and this dish did not disappoint! A great way to sneak kale into the kids’ diet without fuss. This recipe is definitely a keeper and will be going into my regular fall/winter rotation!

  122. Elizabeth B

    I just made this for breakfast and it is scrumptious, thank you for coming up with such a delicious and nutritious combination.

  123. Kristen

    Wow this turned out amazing. This recipe really grabbed my attention because it contained a combination of lots of my favourite things! The squash really takes on all the different flavours and provides a very yummy meal that I will definitely be adding to my rotation! Great for a meal-prep option as it’s just as excellent when reheated.

  124. Kate

    This turned out delicious! I love a good one pot dish. I ended up using cannelloni beans instead of chick peas and basil instead of rosemary because that is what I had available but it turned out great. Made without cheese because I am vegan as well. I agree that keeping spaghetti squash simple and without sauce is best.

  125. Lorraine

    This spagetti squash recipe was just what I was looking for, since I do not have tomato sauce. It is healthier without the tom.oes

  126. Ginny

    This is soooo good! I double the kale mixture and add a little bit of garlic salt and Penzeys Sandwich Sprinkle seasoning. Keeps great in fridge. A KEEPER!!!!

  127. dana

    I made it, its delicious. Could you include the calories and the macros? That would be so helpful.

  128. Marlena

    Delicious! My husband was not excited about having spaghetti squash because he had it with tomato sauce before and didn’t like it. We both loved your recipe. I used frozen spinach and lime since I didn’t have kale or lemon. Yummm!

  129. Ruth

    Loved the husband kept eating til it was gone! Mine wasn’t as pretty as yours maybe I will try grape tomatoes next time.

  130. Richard

    That is absolutely DELICIOUS..
    Not crazy about spaghetti squash but this recipe is Hummm.
    Thank you.

    • Jeanine Donofrio

      I’m so glad you loved it!

  131. Linda Stuckey

    Oh my goodness! The kale dish was so absolutely divine. I substitute the kale for Spinach and the shallots for red onions. I am so glad I ran across your recipe. Words can never express how delicious it was and the presentation was absolutely gorgeous. The kale dish was so absolutely divine.

  132. jean

    can this be frozen after ?

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.