This dish was very delicious! I don’t know where the recipe came from (my mom brought home yesterday from google), but because we have a large family, the recipe was doubled, which is the recipe below. 🙂 Enjoy & let me know if you like it!

Spaghetti Squash with Chickpeas & Kale

Makes enough for 4-6 people

2 spaghetti squash
2-3 tablespoons olive oil
2 shallot, sliced thinly
2 cloves garlic
1 tbs tablespoon minced fresh rosemary
pinch of chile flakes
1 cup chickpeas, drained and rinsed
4 cups of chopped kale leaves (or more if desired)
juice of ½ a lemon
1/2 cup chopped sun dried tomatoes (optional but oh so good!)
1/2 cup toasted pine nuts (optional)
salt & pepper
Vegan parmesan (optional)


  1. Preheat oven to 375 degrees F.
  2. Slice your squash in half lengthwise. Remove seeds.  Place the squash on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 1 hour or until the flesh is tender.
  3. Remove squash from the oven, let it cool slightly and use a fork to scrape the squash into strands. (set aside).
  4. In a large skillet over medium heat, lightly coat pan with extra-virgin olive oil, then add the shallot, garlic, rosemary, chile flakes, salt and pepper.
  5. Once the shallot starts to soften, add the chickpeas and cook for a few minutes until they turn lightly golden brown. Remove the garlic clove, and add the kale leaves, lemon juice, and stir.
  6. Once the kale is partially wilted, add the squash strands, a little vegan parm, & sun dried tomatoes. Toss to incorporate. Remove from heat and top with toasted pine nuts.