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Spaghetti Squash with Chickpeas & Kale

Reviewed by Health Coach Beth Kaczmar of Forum Health Akron



  • 1 spaghetti squash
  • 1-2 tbsp EVOO
  • 1 shallot, thinly sliced
  • 1 whole garlic clove
  • ½ tbsp. minced fresh rosemary
  • Pinch of chili flakes
  • ½ cup chickpeas, cooked, drained and rinsed
  • 2 cups chopped kale
  • 1 tbsp lemon juice
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup toasted pine nuts
  • Sea salt and ground pepper




  • Preheat oven to 400F
  • Prepare the squash by cutting it in half, scooping out the seeds. Drizzle olive oil, salt and pepper on the inside of the squash. Roast for 30-40 minutes (until tender with a fork). Use a fork to scrape and fluff the strands from the inside of the squash.
  • In a large skillet over medium heat, add olive oil, shallots, garlic, rosemary, chili flakes, salt and pepper.
  • Once the shallots start to soften, add chickpeas and cook until golden brown.
  • Remove garlic clove, add kale and lemon juice. Stir.
  • Once the kale is partially wilted, add the squash strands, sun-dried tomatoes. Top with pine nuts and serve.