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.

Ingredients

Instructions

  • 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.

Notes

Vegan option - skip the cheese

 

336 comments

4.95 from 202 votes (63 ratings without comment)

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Rate this recipe (after making it)




  1. Susan Vettori
    03.05.2024

    5 stars
    Really good, great flavor. We loved it and it will definitely go into our rotation.

    • Phoebe Moore (L&L Recipe Developer)
      03.08.2024

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

  2. Billie
    02.19.2024

    5 stars
    I subbed spinach for kale. Delicious!

  3. KENNAN
    02.13.2024

    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!

  4. KillaJoules
    02.05.2024

    4 stars
    The capers are a MUST! Used them in addition to the sun-dried ton.

    • Phoebe Moore (L&L Recipe Developer)
      02.09.2024

      Hi, so glad you loved the capers here!

    • KT
      02.24.2024

      What capers? How much? When?

  5. Stephanie
    01.29.2024

    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!

  6. Lisa
    01.24.2024

    Love this dish, but wanted to note it does require a considerable amount of prep.

  7. Angela
    01.21.2024

    5 stars
    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!

  8. Danielle
    01.08.2024

    5 stars
    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!

    • Jeanine Donofrio
      01.09.2024

      I’m so glad this one has been a favorite!

  9. Nancy
    12.22.2023

    5 stars
    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.

  10. Molly
    11.25.2023

    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.

    • Phoebe Moore (L&L Recipe Developer)
      11.28.2023

      Hi Molly, so glad you enjoyed!

  11. Evelyn
    11.14.2023

    5 stars
    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.

    • Jeanine Donofrio
      11.16.2023

      I’m so glad you loved it!

  12. Gabe
    11.05.2023

    1 star
    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.

    • KENNAN
      02.13.2024

      5 stars
      TRY IT WITH 1/2 CUP ROAST TOMATOES, WHOLE OLIVES, AND A WHOLE HEADS WORTH OF ROASTED GARLIC PASTE- DELISH!

  13. Susan LaMaire
    11.04.2023

    5 stars
    I made this for dinner tonight and it was delicious!!!! I substituted sliced onion for shallots and pecans for pine nuts. Fabulous recipe!!

    • Jeanine Donofrio
      11.06.2023

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

  14. Debra
    11.02.2023

    5 stars
    Love this recipe. Spaghetti squash was perfect. I made with the capers and we loved it. Can this be frozen?

    • Jeanine Donofrio
      11.06.2023

      Hi Debra, I think you could freeze it!

  15. Debra
    11.02.2023

    5 stars
    Awesome recipe. Squash was cooked perfect. I made it with the capers and we love it. Can this be frozen?

  16. Krystyna
    10.28.2023

    5 stars
    Easy to make and very tasty. I didn’t have pine nuts so I used walnuts and they worked ok. Thank you!

  17. Jan
    10.23.2023

    5 stars
    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!

    • Jeanine Donofrio
      10.27.2023

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

  18. Ileana
    10.17.2023

    It was lush! Thanks for the recipe! Yum!

    • Jeanine Donofrio
      10.18.2023

      I’m so glad you enjoyed it!

  19. Pam Buennemeyer
    10.09.2023

    5 stars
    This was delicious. We have just gone vegetarian and always looking for whole food fresh mains. Your recipes never disappoint!

    • Phoebe Moore (L&L Recipe Developer)
      10.13.2023

      Hi Pam, I’m so glad you’re loving the recipes!

  20. Jane
    09.25.2023

    5 stars
    So good! It’s hard to figure out a tasty recipe for spaghetti squash and this worked really well. Thanks!

    • Jeanine Donofrio
      09.27.2023

      I’m so glad you enjoyed it!

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.