Recipe: Kale and Chickpea Stuffed Spaghetti Squash with Lemon Garlic Sauce

Spaghetti squash isn’t one of those foods that I always love, but when doctored up correctly, it can be part of one delicious meal.  It’s not pasta by any means and if that’s what you’re expecting, then you might be disappointed.  This recipe provides the perfect method to spice this veggie up.  A yummy blend of butter (or vegan butter), sauted garlic, thyme and chili flake, plus some added protein from chickpeas and a flavor punch from sundried tomatoes makes this spaghetti squash recipe a keeper!  Bonus: Anytime my bowl is edible, I’m a happy camper! 

Kale and Chickpea Stuffed Spaghetti Squash with Lemon Garlic Sauce
adapted from
Serves: 2
  • 1 large or 2 small spaghetti squash
  • 1 tablespoon olive oil plus a little more for roasting squash
  • 2 tablespoons vegan butter or regular butter
  • 2 cloves garlic, miced
  • 1 Tbsp fresh chopped thyme
  • pinch of chile flakes
  • 1 can chickpeas, drained and rinsed
  • 4 (packed) cups of chopped kale leaves
  • juice of ½ a lemon
  • 2 cup chopped sun dried tomatoes 
  • ¼ cup toasted pine nuts
  • salt & pepper
  1. Preheat oven to 375 degrees F.
  2. Slice your squash in half lengthwise. Scoop out the seeds and pulp from the middle. Place the squash on a baking sheet, cut side down. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 1 hour or until the flesh is tender and you can stick a fork through it easily.
  3. Remove squash from the oven, let it cool slightly and use a fork to loosen the strands from the skin a little.
  4. In a large skillet over medium heat, add olive oil and butter then add the garlic, thyme, chile flakes, salt and pepper and saute, stirring frequently for about 30 seconds.
  5.  Add the chickpeas and cook for a few minutes until they turn lightly golden brown. and add the kale leaves, lemon juice, and then give everything in the pan a good stir.
  6. Once the kale is partially wilted, add the sun dried tomatoes, and more salt and pepper, to taste. Toss to incorporate. Remove from heat, scoop into squash halves and top with toasted pine nuts.

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