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.
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.
Ha, thanks Jeannine, I hope you enjoy the method!
Delivers. Easy, healthy, full of flavor and deleicious. Ifeel healthier just thinking about when I ate it.
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.
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.
SOO delicious! I highly recommend trying this recipe out. One of the best things I have ever made, and its nutritious as well.
I’m so glad you loved it!
This was great! The only substitution was fresh walnuts, they’re local here. I’ll make this again! Thank you!
I’m so glad you loved this one too! Thanks for coming back to let me know!
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.
Hi Denin, I’m so glad you loved this one too! Yay, for clean eating!
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!
Hi Gera, I’m so glad you enjoyed the recipe!
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!
Hi Joyce, I’m so glad you loved it enough to have twice!
It was delicious! thank you for sharing. i will definitely make this again.
Hi Katie, I’m so glad you loved the squash!
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.
Hi Nick, apologies for my slow reply – I’m so glad you both enjoyed the recipe!
Nice n testy recipe.Thanks for sharing.
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.
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.
Made this tonight – My spaghetti squash was really big – Love the recipe!
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!!
Excellent recipe for spaghetti squash and kale. We made as written it with the sun dried tomatoes and Parmesan. Loved it.
Hi Wendy, I’m so glad you loved it!
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!
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. 🙂
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.
Hi Mike, I’m glad you enjoyed it!
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