Preheat the oven to 400 degrees F.
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.
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.
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.