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Chickpea and Kale Tomato Sauce
with spaghetti squash

Active: 35 min Total: 1 hr 35 min
I've been scared to try spaghetti squash but it's a new year. I'm so glad I decided to give it a try, because I plan on making this all the time now. This is a great pasta substitute for those looking for some low-carb, gluten-free, or paleo substitutes for noodles. Paired with this flavorful sauce, you'll hardly realize you're eating vegetable-based noodles. The spaghetti squash does take some time to prepare (all oven time), so definitely start it the night before for easier weeknight cooking.


Spaghetti Squash with Chickpea and Kale Tomato Sauce:
  • Spaghetti squash - 1 , roasted and de-stranded
  • Garlic - 2 cloves , minced
  • Onion - 1 , diced
  • Kale - 1 bunch , stems chopped, leaves torn
  • Cooking oil - 2 Tbsp
  • Crushed tomatoes (28 oz / 794 g can) - 1 can
  • Za'atar - 1 tsp
  • Paprika - 1 tsp
  • Garbanzo beans - 2 cups
  • Lemon - 1/2 , juice of


  1. Spaghetti squash - If you've never worked with this type of squash, definitely watch this video! Preheat oven to 400F (204C) degrees. Place squash in microwave for 4 to 5 minutes, flipping once in the middle. This softens the rind up so you can slice into it. Slice off one end to form a flat base. Rest on flat base and slice in half lengthwise. Scoop out seeds and then place on sheet pan and cook for 45 to 60 minutes. When cool enough to work take a fork or spoon and scrape out 'spaghetti' strands. (Can be done up to 3 days ahead)
  2. Garlic / Onions / Kale - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat a saute pan over low to medium heat. Add oil and then garlic to heated oil. Once you can smell the garlic, add in onions and kale stems with a pinch of salt. Saute until softened, ~3 minutes.
  2. Add in crushed tomatoes with za'atar and paprika. Simmer for another 3 minutes and then add in kale leaves, as much as can fit into the pan. Add more as room is made. Toss in chickpeas and then simmer for another 4 to 6 minutes. Finish with lemon juice. Season to taste with salt and pepper.
  3. Toss sauce with spaghetti squash.



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