Cut the squash in 1/2 lengthwise and scoop out all seeds. Rub the inside with 1 teaspoon of oil and season with salt and pepper.
While the squash is roasting, cook the onion in the remaining oil in a large pan over medium-high heat for about five minutes, until the onion turns translucent. Add the garlic and cook for another minute or two.
Add the stock and wine, bring to a boil then reduce to a simmer. Allow the mixture to simmer for about 5 minutes, or until it reduces slightly.
Add the tomatoes, kale, capers, and chickpeas and cook for about 5 more minutes, until heated throughout. Remove from heat and stir in the lemon juice.
Once the squash is done cooking, scrape the "spaghetti" out of the rind with a large fork, and place in a large bowl. Toss in the vegetable mixture.
Season with salt and pepper to taste and divide among four plates. Top with any sauce that’s left in the bowl. Serve hot.