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
Delicious! Super easy and packed full of flavor. You can sub Swiss Chard or baby spinach for the kale.
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!!