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 pinned this recipe a couple months and I don’t know why it took me this long to make it! It was delicious and super flavorful. The sun-dried tomatoes are a really nice touch!
Yum Yum
I made this recipe for the forts time tonight and I have to say, I was so impressed. The flavors are perfect with one another!
All of my favorites, can’t wait to try this tonight! Thank you.
I made this last night- the hubby and I LOVED it! Such a simple, fresh and light dish for the autumn and winter. I think you hit the nail on the head but letting squash be squash. The only other time I tried spaghetti squash, I did the marinara thing and it was hugely disappointing. We will be making this one again for sure!
Hi Emma – yay, I love hearing about squash success! Glad you and your husband both loved it.
Delicious idea, it’s cooking right now on the stove and smells wonderful. I have gone with capers as I love them. Can’t wait to eat!
Hope you liked it! I love capers too 🙂
Made this dish yesterday and it was delicious! I substituted rainbow chard for the kale (I know it’s good for me, but I just don’t like it!), and instead of sundried tomatoes, which I find to be too acidic, I roasted some cherry tomato halves tossed in olive oil, salt and pepper for 1 hour at 200 degrees, then for 20 minutes at 300 degrees. I really loved the combination of flavors and textures in this dish. Thank you for the inspiration!
I just made this with some substitutions and it was fantastic! This was my first time cooking spaghetti squash and it was delicious and very easy. I used chicken instead of chickpeas (I just cooked it in the oven at the same time as the last fifteen minutes of the squash); collard greens instead of kale; and sunflower seeds instead of pine nuts. Thanks you so much for sharing such a wonderful recipe! I can’t wait to try other types of squash :o)
I love this recipe! It was so easy to make-especially when you allow enough time for the spaghetti squash to cool. The flavors were refreshing and crisp. I always feel so empowered when I make such a colorful and fresh vegetarian meal! Thank you for all of the inspiration!
Hi Samantha, I’m so glad you liked it!
This was my first time trying spaghetti squash and I really enjoyed this dish. I think the squash I used was unusually large so the ratio of “spaghetti” to toppings was a bit off. Next time I would add more of the “good stuff,” but great flavor combo nonetheless!
I’ve always found the same thing with spaghetti squash – way too runny and mushy when mixed with sauce even though the flavor is fantastic. I love the simplicity of this recipe – letting the spaghetti squash shine!
I made this last night and it was absolutely delicious!!! This is definitely a new favourite in our house. Thank you!
Absolutely positively delicious! Here’s a photo:
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I made the vegan version and used capers. The mix of flavors is fantastic. Can’t wait to blog about this one!!
Great post, I have never actually had spaghetti squash but i am def. not a fan of normal soggy spaghetti so will have to take your word for it and avoid sauce with spaghetti squash at all costs! This recipe looks great. bookmarking it! And – lovely photography as always.
rae of love from berlin
I can imagine how amazing this will taste; can’t wait to make it!
What a beautiful dish. Love the simplicity of it, but at the same time it sounds so flavourful!!
I completely agree with you on sauce making spaghetti squash mushy! Keeping it simple is totally the way to go 🙂
I’m a big fan of spaghetti squash, but I agree, the more sauce and toppings involved, the worse for wear the spaghetti squash gets. I’m trying to get some more of my family members on board with it, though. They tend to shy away from things like this, haha.
I love spaghetti squash. I am always surprised what wonderful food dishes
uses that squash as the main foundation. This is a wonderful example.
I have always wanted to try spaghetti squash but I have NEVER been able to find one. I’m iriginally from Australia and nor year I searched in fruit and veg markets everywhere, but no luck! 🙁 nowadays I live in Germany, but still haven’t spotted one here..! Any tips on where to find one?
Aw, I’m not sure, maybe they’re grown more in the US than other places?