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 with Chickpeas and Kale
Ingredients
- 1 spaghetti squash
- 1 to 2 tablespoons extra-virgin olive oil
- 1 shallot, thinly sliced
- 1 whole garlic clove
- ½ tablespoon minced fresh rosemary
- Red pepper flakes
- Sea salt and freshly ground black pepper
- ½ cup cooked chickpeas, drained and rinsed (or roasted)
- 2 cups chopped kale leaves
- 1 tablespoon fresh lemon juice
- ¼ cup chopped sun-dried tomatoes, or capers or olives
- ¼ cup toasted pine nuts
- Freshly grated Parmesan cheese, optional
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
Loving your simple approach and how versatile this is with any veggies. Putting it on my list to try next week!
It looks great. I must try. Thanks for the recipe
I am such a lover of spaghetti squash – and this looks so good!
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
My experience
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!
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!
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!
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
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
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
YUM! This makes me want to go out and buy a spaghetti squash ASAP.
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.
My thoughts exactly!
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 🙂
Yum! I seriously have to get my hands on some spaghetti squash 🙂
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.
I am SO with you. I like my spaghetti squash sauce-less as well. Love the chickpeas and kale in there. Yum!
it looks and sounds so delious. i wish i could find some spaghetti squash anywhere. somehow the seem to not sell them anywhere here.
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.
that’s what I thought too 🙂
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.
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!!
This looks amazing and I’ll definitely try it out! Pinned!
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!