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 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.
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
I’m so glad you loved it!
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.
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!!
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.
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.
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.
I’m so glad you’ve been enjoying the blog! Sun dried tomatoes definitely have kind of a dominant flavor.
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.
I’m so glad you loved it!
We loved this! Easy and delicious. Thank you!
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!!!
Ha ha, I’m glad the recipe was great despite the frustrating delivery mistakes!
Thank you! I just cannot wait to try this recipe. About to put my spaghetti squash into the oven… 😊🙏😊
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: https://www.loveandlemons.com/roasted-chickpeas/
I’m so glad you loved it! Thanks for pointing that out.
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!
Hi Abby, I’m so glad you both enjoyed the recipe!
Yummy
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.
I’m so glad you enjoyed it!
This is delicious! I love the flavors! The squash cake out perfect not to watery!
I’m so glad you enjoyed it!
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.
Hi Jennifer, I’m glad you enjoyed the spaghetti squash!
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.
This is a nice departure from spaghetti squash with marinara. We loved the recipe!
Hi Minnie, I’m so glad to hear that!
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!
Hi Sonya, I’m so glad everyone loved it!