Preheat oven to 400 degrees. Slice squash in half and drizzle insides with olive oil. Season with salt and pepper. Place downward on a lined baking sheet. Roast for 40 minutes.
Heat additional olive oil in a skillet over medium-low heat. Add kale and garlic and sauce for 2-3 minutes, until tender. Stir in chickpeas and cook an additional 1 minute.
Remove spaghetti squash from shell, discarding pit and seeds. Toss kale and chickpeas with spaghetti squash. Top with parmesan.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/03/22/spaghetti-squash-kale-salad/