A recent co-op share came with a giant spaghetti squash, and while I really love spaghetti squash, I don’t always know what to do with it. I usually cube and roast other winter squash, such as acorn and butternut, but that’s not really an option with spaghetti squash. I consulted my friend Google, but I didn’t like any of the options that were offered. So I pulled out some bits of this and that from the pantry and decided to concoct a dish of my own. The end result was a pictacca-like, pasta-like dish that’s perfect for those fall days when it’s difficult to determine if it’s cool enough to wear a jacket outside or warm enough that a long sleeved sweater with suffice. 



  • Large spaghetti squash
  • 2 teaspoon extra-virgin olive oil, divided
  • Medium onion, diced
  • 5 garlic cloves, thinly sliced
  • 1 ½ cups diced tomatoes, drained
  • 1 bunch kale, finely chopped
  • 1 cup vegetable broth
  • ½ cup dry white wine
  • 1 ½ cups cooked chickpeas
  • 2 tablespoons capers, drained
  • 4 tablespoons lemon juice
  • Sea salt
  • Pepper



  1. Preheat the oven to 400 degrees F.
  2. Cut the squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with 1 teaspoon of oil and season with salt and pepper.
  3. Place the squash cut-side down in a roasting pan with a small amount of water. Place in the oven and cook until the rind is slightly soft, about 30 minutes.
  4. While the squash is roasting, cook the onion and garlic in one teaspoon of oil in a large pan over medium for about five minutes, until the onion turns translucent.
  5. Add the broth and wine, bring to a rolling boil then reduce to a simmer.
  6. Add the tomatoes, kale, capers and chickpeas and cook for about 5 more minutes, until heated throughout.
  7. Remove from heat and stir in the lemon juice.
  8. Once the squash is done cooking, scrape the meat out of the rind with a large fork, and place in a large bowl. Toss in the vegetable mixture. 
  9. Season with salt and pepper and divide among four plates. Top with any sauce that’s left in the bowl. Serve hot.

Makes 4 servings



I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.


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