Chickpea and Kale Spaghetti Squash
Roasted spaghetti squash strands are tossed with hearty chickpeas, tender kale and a bright lemon-garlic olive oil dressing. A satisfying vegan dinner with golden roasted edges and plenty of fresh flavor.
- autumn
- chickpeas
- dinner
- kale
- pasta alternative
- plant-based
- roasted squash
- spaghetti squash
- squash noodles
- Vegan
- vegetable noodle bowl
- Cuisine
- Mediterranean-inspired
Shopping options
Check ingredients to include themPackage used · most used first
Fresh lemon · 1 Each
Fresh Large Lemon - Each
100%
Details
Canned chickpeas, drained and rinsed · 3 Cup
Kroger® Garbanzo Beans
100%
Details
Fresh kale, tough stems removed and leaves chopped · 8 Ounce
Kroger® Chopped Kale Bagged Salad
80%
Details
Spaghetti squash · 1 Each
Spaghetti Squash
61%
Details
Garlic, minced · 4 Each
Garlic
40%
Details
Extra virgin olive oil · 5 Tablespoon
Kroger® Extra Virgin Olive Oil
15%
Details
Ground black pepper · 0.5 Teaspoon
Simple Truth Organic® Ground Black Pepper Shaker
Sale
2%
Details
Crushed red pepper flakes · 0.25 Teaspoon
Simple Truth Organic® Crushed Red Pepper
2%
Details
Fine salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Water · 0.25 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Garlic cloves-4 each
- Canned chickpeas-3 cups
- Fresh kale-8 ounces
- Spaghetti squash-1 each
- Fresh lemon-1 each
- Extra virgin olive oil-1/4 cup + 1 tablespoon
- Water-1/4 cup
- Fine salt-1 teaspoon
- Ground black pepper-1/2 teaspoon
- Crushed red pepper flakes-1/4 teaspoon
Heat the oven to 400°F. Wash your hands and clean the work surface. Rinse the squash, kale and lemon under running water, scrubbing the squash rind with a produce brush. Remove any damaged areas and dry the produce. Drain and rinse the chickpeas. Remove the tough kale stems and chop the leaves; weigh 8 ounces of prepared leaves. Mince the garlic, then zest and juice the lemon.
Place the squash on a stable cutting board. Carefully halve it lengthwise and scoop out the seeds with a spoon. Rub the cut flesh with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Place the halves cut-side down on the baking sheet.
Keep the squash steady on the cutting board and keep fingers clear; do not force the knife through a rocking squash.
Roast for 40–50 minutes, until the cut edges are golden and a fork easily pierces the flesh. Begin checking at 40 minutes; stop roasting when the flesh separates into strands but still has a little firmness.
Meanwhile, whisk 1 teaspoon lemon zest, 3 tablespoons lemon juice, the 2 tablespoons dressing oil and the black pepper together in the small bowl. Set aside until the final toss.
During the last 15 minutes of roasting, heat the 2 tablespoons sautéing oil in the skillet over medium-low heat. Add the garlic and red pepper flakes and cook for 30–60 seconds, stirring, until fragrant but not browned.
Add the chickpeas, kale, 1/4 cup water and remaining 1/2 teaspoon salt. Increase the heat to medium, cover and cook for 6–8 minutes, stirring once halfway through, until the kale is tender and the chickpeas are hot. Uncover and cook for 2–3 minutes to evaporate any pooled liquid. Remove from the heat if the squash is not yet ready.
Let the roasted squash cool for about 5 minutes, until safe to handle with oven mitts. Turn the halves cut-side up and use a fork to gently scrape the flesh into strands, leaving the skins behind.
Use oven mitts when turning the roasted halves; hot steam can collect beneath them.
Add the squash strands to the skillet. Toss gently over medium heat for 2–3 minutes, until everything is hot and any excess moisture has evaporated. Avoid vigorous stirring, which can break up the strands.
Remove the skillet from the heat. Pour the lemon dressing over the entire mixture and toss gently to combine with the garlic-infused oil. Divide evenly among four bowls and serve warm.
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