Spaghetti Squash with Chickpeas and Kale

Spaghetti Squash with Chickpeas and Kale


  • 1 large spaghetti squash or 2 small
  • 2 tablespoons olive oil
  • 1 finely chopped shallot
  • 1 minced clove of garlic
  • 2 tsp red pepper flakes (optional)
  • ½ can chickpeas, drained and rinsed (approximately ¾ c)
  • 1 bunch of kale, stems removed, leaves torn or chopped
  • 2 tbs lemon juice
  • ⅓ cup diced sun-dried tomatoes
  • ⅓ cup toasted pine nuts
  • Salt and pepper to taste
  • ½ cup feta cheese


  1. Bake Spaghetti Squash at 400F until cooked entirely, approximately 45 min-1 hour depending on size. Once complete, take a fork and remove the ‘noodles’ and place in a bowl and set aside. 
  2. While the squash bakes, in a large skillet add the olive oil, shallots, minced garlic, red pepper flakes (optional), and a dash of salt and pepper. Cook over medium heat until shallots become translucent, about 5 minutes. 
  3. Once shallots are translucent, add chickpeas, continuously stirring for about 5 minutes. 
  4. Add chopped kale and lemon juice to the skillet and stir. Once mixed together, add the sun dried tomatoes. 
  5. Once the kale is partially wilted, add the ‘spaghetti’ noodles and parmesan cheese. Mix together. 
  6. Serve with the toasted pine nuts and sauteed chicken if desired.
Spaghetti Squash Squash

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