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Chickpea and Kale Tomato Sauce
with spaghetti squash

Active: 35 minTotal: 1 hr 35 min
20131211 chickpea kale spaghetti squash 3.jpg?ixlib=rails 2.1

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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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)


  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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This meal has 14 reviews

Sauce was delicious. Ended up making some modifications based on what I had in my kitchen by using a baby kale and spinach mix as well as switching out the spices for basil and oregano. Everything was a touch watery but overall I really enjoyed this dish!

By: Kelly
Posted: Nov 27, 2018
Diet: Gluten-free

The recommended 3 minute cooking time for the kale stems yielded some pretty tough stems. Otherwise, this an OK dish.

By: Meghan
Posted: Jan 25, 2014
Diet: Original

The sauce was okay. Not the recipes fault but my squash was bitter. The kids would only eat the chickpea part with some pasta i cooked on the side. The flavour was okay just not a favourite.

By: Candace
Posted: Jan 22, 2014
Diet: Original

I thought it was yummy but my spaghetti squash was a bit too crunchy for my liking. Next time I will cook it to be a bit softer.

By: Kerri
Posted: Jan 22, 2014
Diet: Original

I only had a 14oz can of crushed tomatoes, so added the chick peas w/o draining. Used 2 t of smoked paprika. Next time I think I'll add some sausage. I discarded the kale stalks & just used the leaves. Sauce was delicious.

By: sheilagh
Posted: Jan 17, 2014
Diet: Original

It was Ok. I agree I thing the sauce would have been tastier puréed. The kale was still pretty chewy after marinating.

By: Sara
Posted: Jan 15, 2014
Diet: Original