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Spaghetti Squash with Chickpeas & Kale

Spaghetti squash may take a long time, but it is really simple. You pop it in the oven and make a sautee to stuff it with. I have a few more recipes by others in the coming weeks featuring spaghetti squash, but I'm going to try to think of my own along the way, too. Maybe something Middle Eastern or North African?

What I changed:

  • Used dry rosemary instead of fresh, and in much less quantity

  • Used nutritional yeast instead of parmesan cheese

Spaghetti Squash with Chickpeas & Kale

Source: Love & Lemons | Serves: 2 | Time: ~1 hr


1 spaghetti #squash

1 to 2 tbsp EVO

1 shallot, sliced thinly

1 whole garlic clove

½ tsp dry rosemary

Pinch of chile flakes

½ cup #chickpeas, cooked drained and rinsed

2 (packed) cups chopped #kale leaves

1 tbsp lemon juice

¼ cup chopped sun-dried #tomatoes

¼ cup toasted pine nuts


Nutritional yeast (optional)


Preheat the oven to 400F.

Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm.

Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

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, chile flakes, and pinches of salt and pepper.

Once the shallot starts to soften add the chickpeas and cook for a few minutes until lightly golden brown.

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 nutritional yeast, and more salt and pepper, to taste. Toss to incorporate. Remove from heat and top with toasted pine nuts and extra nutritional yeast.


What I ate and drank today

7 glasses of water (hopefully sneak in one more before bed)

2 cups of coffee

1 cup of decaf

1 diet coke

Egg whites with salsa

1 mexicali vegan salad

6 pretzel rods with peanut butter

Handful of reduced fat corn chips and salsa

Tonight's recipe


20 minutes of strength training (arms and core)

~4.5 miles of walking

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