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  • Prep-time: / Ready In:
  • Makes 4 spaghetti squash bowls

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.

Kale Arrabbiata-Stuffed Spaghetti Squash with a metal fork on a white marble counter


  • 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


  1. 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.
  2. In a large covered saucepan simmer marinara sauce, kale, chickpeas, garlic, oregano, and red pepper flakes for 5 minutes or until kale is wilted.
  3. Divide sauce among the four cooked spaghetti squash halves and sprinkle with nutritional yeast.

Comments (2)

(5 from 3 votes)
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Beverly1 week ago
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Delicious a dish that can be a Mai course or side

Lindsey3 weeks ago
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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!

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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. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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