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.
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.
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.
If you loved this recipe, try these roasted fall vegetable recipes next:
- Roasted Brussels Sprouts with Lemon & Parmesan
- Maple Roasted Acorn Squash
- Roasted Butternut Squash
- Baked Sweet Potatoes
- Roasted Cauliflower with Lemon Zest
Spaghetti Squash w/ Chickpeas & Kale
- 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)
- Preheat the oven to 400F.
- Prepare your 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, chile flakes, and pinches of salt and 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 heat and top with toasted pine nuts and extra grated cheese.
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Really good, great flavor. We loved it and it will definitely go into our rotation.
Hi Susan, I’m so glad you loved it!
I subbed spinach for kale. Delicious!
FANTASTIC! THIS IS THE BEST SPAGHETTI SQUASH I HAVE EVER TASTED- EVER! NO CAPERS THOUGH. I ADDED TO IT WITH 1/2 CUP ROAST TOMATOES, THE WHOLE KALAMATA OLIVES, AND A WHOLE HEADS WORTH OF ROASTED GARLIC PASTE- WOW! A TON OF FLAVOR. MY CHEF WIFE RAVED OVER IT!
The capers are a MUST! Used them in addition to the sun-dried ton.
Hi, so glad you loved the capers here!
What capers? How much? When?
Not sure if this is a side dish or main. I made as a main for my husband and I and it was just enough for the two of us. Next time I am going to double the chickpea, shallots and kale, and actually add the garlic (got to have it!). Thanks for a great way to use spaghetti squash!
Love this dish, but wanted to note it does require a considerable amount of prep.
Loved this recipe! I’m not a vegetarian but I do like meatless options often. I didn’t have kale so subbed with spinach. Next time I will chop my sundried tomatoes into smaller pieces to balance the flavor. I will definitely make this again!
This is one of my go-tos from your recipes! Absolutely favorite! Well that’s not true. I love a lot of your recipes. Many of them are my favorites! But this one I make it the beginning of the week and I eat it all week. If it lasts that long. The flavors all go together so well. The lemon brings everything to together the squash, the kale, the chickpeas. It’s all so delicious together. I seriously can’t get enough when I make it! I love your recipes. Thank you so much for sharing them!
I’m so glad this one has been a favorite!
I really liked this even though my squash came out overcooked (I think it was my dark baking pan). I plan on making it again. Thanks for sharing it.
I liked this! I forgot the pine nuts and I may have forgotten the lemon juice. I’m not vegan, but I left out the Parmesan just to see what it tasted like without it, and it was pretty good! It was filling as well.
Hi Molly, so glad you enjoyed!
We loved this recipe. It was an instant hit and will be our go to recipe for spaghetti squash. I wish I had doubled it so I could have leftovers. I will be making this again soon. Perfect for fall.
I’m so glad you loved it!
Great tip on not over cooking the squash. I doubled all the ingredients but the squash and it turned out flavorless. Had to add a lot of other seasonings to make it interesting. Every one else at the table agreed. Will not be using this one again.
TRY IT WITH 1/2 CUP ROAST TOMATOES, WHOLE OLIVES, AND A WHOLE HEADS WORTH OF ROASTED GARLIC PASTE- DELISH!
I made this for dinner tonight and it was delicious!!!! I substituted sliced onion for shallots and pecans for pine nuts. Fabulous recipe!!
Hi Susan, I’m so glad you loved it!
Love this recipe. Spaghetti squash was perfect. I made with the capers and we loved it. Can this be frozen?
Hi Debra, I think you could freeze it!
Awesome recipe. Squash was cooked perfect. I made it with the capers and we love it. Can this be frozen?
Easy to make and very tasty. I didn’t have pine nuts so I used walnuts and they worked ok. Thank you!
Love this recipe! The squash was cooked perfectly. Will definitely make this again. (Due to unavailability, I used cashews instead of pine nuts.) Thanks for sharing!
Hi Jan, I’m so glad you loved it!
It was lush! Thanks for the recipe! Yum!
I’m so glad you enjoyed it!
This was delicious. We have just gone vegetarian and always looking for whole food fresh mains. Your recipes never disappoint!
Hi Pam, I’m so glad you’re loving the recipes!
So good! It’s hard to figure out a tasty recipe for spaghetti squash and this worked really well. Thanks!
I’m so glad you enjoyed it!