Kale Arrabbiata-Stuffed Spaghetti Squash

  • Prep-time: / Ready In:
  • Makes 4 spaghetti squash bowls
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Roasted spaghetti squash strands make for a great pasta substitute in this flavorful Italian-inspired recipe. Store-bought marinara sauce is elevated to new heights with the addition of fresh kale, hearty chickpeas, and an extra helping of herbs. The best part? No bowls are necessary! The sturdy spaghetti squash shell makes a natural container for the saucy goodness of this quick and healthy meal. Here are more chickpea recipe ideas for you to try!

By Mary Margaret Chappell,


  • 2 medium spaghetti squash
  • 2 cups oil-free marinara sauce
  • 1½ cups chopped kale
  • 1 15-oz. can chickpeas (1½ cups)
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • Nutritional yeast, for garnish


  • Split both spaghetti squash in half lengthwise, then scoop out and discard seeds. Place halves cut-side-down in a large baking dish and add ¼ inch water. Bake in a 400 ̊F oven for 45 minutes or until squash can be easily pierced with the tip of a knife. Alternatively, microwave squash halves in the baking dish with water for 12 to 15 minutes. Once squash halves are cool enough to handle, use a fork to gently scrape the interior flesh lengthwise to separate and fluff the spaghetti-like strands, being careful not to break through the shell.
  • In a large covered saucepan simmer marinara sauce, kale, chickpeas, garlic, oregano, and red pepper flakes for 5 minutes or until kale is wilted.
  • Divide sauce among the four cooked spaghetti squash halves and sprinkle with nutritional yeast.

Comments (14)

(5 from 9 votes)

Recipe Rating

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Amazing recipe that my 2 toddlers ate as well! They were obsessed with the chickpeas. I cooked my spaghetti squash in the instant pot to save time and it was delicious and easy!!

Heather E.

This one was a wow for me. I baked the squash because I prefer the roasted taste vs the microwave. My partner couldn’t stop raving about it. I will definitely make this again


Best FOK recipe I have made! Delicious and simple!!!

Cathy M

Are the chickpeas supposed to be drained and rinsed?

Megan Edwards

Hi Cathy, Yes, it's always a good rule of thumb to rinse and drain your chickpeas unless a recipe explicitly says otherwise (such as needing to reserve the aquafaba liquid). Let us know how it turns out!

Rod B.

Alternative cooking method for the squash is place under each half in the hollowed out spot whole peeled garlic cloves, chopped bell and/or jalapeño peppers tossed wirh italian seasonings and omit the water. The squash will roast while the veggies help steam the inside of squash. When done, invert the squash and scoop the garlic and pepper into the hollowed out area and start mixing in with a fork...then add sauce...delish!


Sounds amazing! Thanks for the tip!!


YUM! This was delicious! I cannot eat kale because the fibrous leaves cause my diverticulosis to flare, so I used spinach instead. I also had the marinara sauce from the web site instead of store-bought. Otherwise, I followed the recipe and it was an amazing dinner. I will do this one often!


Make the recipe even easier, put the squash in an instant pot, don't even have to cut it!

Nancy Gaxiola

Yes, I'm trying to learn to use my instapot for more things too, I'm just in the learning stage right now!

Lucy S.

It's hot and delicious!!


Amazing. I followed Lindsey's advice and used one squash instead of two and the flavors were in-credible. The only thing is I definitely used too much water. Must have over-estimated 1/4 inch -- hah! With some modification this is a wonderful recipe and an autumnal/wintery MUST


Delicious a dish that can be a Mai course or side


Really good recipe! I only had one spaghetti squash so I started with using half of the recipe. I added the spaghetti squash to the pot instead of eating it in boats and I felt like the ratio of the squash to the sauce and toppings had too much squash so I added the rest of the sauce and toppings basically using the full recipe for 1 medium sized squash (not 2) and this was perfect!

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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