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
I made this with my grade 11/12 Foods Students and they were DELIGHTED with how good this was. Most of them have never eaten vegetarian, and hardly any had ever tried chickpeas. They were floored! Best recipe ever!
Hi Bryanne, aww that’s amazing to hear! I’m so glad it was a hit!
Delicious! I didn’t have rosemary, but didn’t miss it. My husband ended up adding marinara sauce to it, but I thought it was great as-is, with sundried tomatoes and pine nuts, extra vegan parm and greens. Thank you!
I had a spaghetti squash in my vegetable box. Had no idea what it was or what to do with it until finding this gem. Great tasting healthy recipe your microbiome will love!
I’m glad you loved it!
Great recipe! I love rosemary and the bit of heat from the red pepper flakes! I didn’t have pine nuts, so I toasted up some walnuts instead. I’m doing Whole30 at the moment; to stay compliant, I used nutritional yeast instead of the parmesan. I will definitely make this recipe again – thank you for sharing it!
Hi Anita, I’m so glad you loved the recipe!
Very good and very easy to make. Looks very gourmet and tastes it too!
I’m so glad you loved the recipe, Susie!
This is a wonderful recipe. Made it twice so far. Substituted spinach for kale and used capers and fresh plum tomatoes.
I’m glad you loved it!
So good I made it two nights in a row!!!!
I’m glad you loved it!
Loved this recipe. Great for a weeknights.
Delicious! Super easy and packed full of flavor. You can sub Swiss Chard or baby spinach for the kale.
Hi Kristina, I’m so glad you loved the recipe!
Freezer friendly? I made to much 😂 I added one zucchini cause I had one left in my frig . I think this will be one of my favorites !!!
This was so delicious! I increased the amount of kale because it didn’t look like enough once it wilted. I had green castelvetrano olives. Thankfully there are leftovers for lunches this week!
Can you make this the day before
First try with spaghetti squash – couldn’t have picked a better introduction. That. Was. Delicious. Thank you!
Aww so great to hear, Amy! I’m glad you loved the recipe.
NOT a kale fan, although, to be honest, haven’t messed much with it. So I substituted spinach.
Roasted garbanzos with salt and garlic! Didn’t have pine nuts (although I love them!)
Cooked Spaghetti Squash in oven night before.
Today put in sauce pan with butter & garlic. Added spinach and sundried tomatoes. More garlic and salt. Lid on to wilt spinach.
Topped with Parmesan cheese, more garlic (!) chopped jalapeno & garlic olives and a little creamy jalapeno sauce.
This was AWESOME!!! (will need to get pine nuts next time-may even try the kale 😉 )
Thanks for the recipe!
Delicious but skipped the pine nuts – too expensive. Couldn’t think of what would taste right as a protein alternative.
try almond slivers
I love this recipe because it is so healthy but also so comforting and satisfying! I made it I using sautéed cherry tomatoes to sub for sun-dried because that’s what i had on hand and served it with Italian chicken sausage and the family devoured it. Some leftovers tossed with the sliced chicken sausage for lunch with lots of Parmesan, so delish.
Thank you for this wonderful recipe, It has made our dinner rotation!
Hi Amy, I’m so glad you love the recipe!
So delicious! I subbed a mix of zucchini, mushrooms and baby spinach for the kale
I’m so glad you enjoyed it, Amanda! Those veggies would be delicious here.
Excellent! I enjoyed this dish very much, and my husband went back for seconds. Definitely will be adding this to our rotation.
Hi Kelley, I’m so glad you both loved it!
This may be the most delicious vegan recipe I’ve tried.
I added sauted mushrooms and it really complimented and already great dish.
Hi Lynn, great idea! I’m so glad you enjoyed the recipe.
I’ve been wanting to make this for a bit & tonite was the night. I added broccoli & left the garlic. YUM! Thanks!!