Preheat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each half with a drizzle of olive oil and season with salt and freshly ground black pepper. Arrange cut-side down on a parchment-lined baking sheet and bake for 45 minutes until tender.
Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute or less. Add chili flakes and rosemary, stir for a few seconds and add chopped kale. Sauté kale until the leaves are bright green, about 5 minutes. Add the chickpeas and cook until warmed through. Remove from heat.
Remove squash from oven when it is cooked through and tender. Using a fork, pull the strands of squash from the peel so that it resembles spaghetti. Place the strands into a serving bowl and add the kale-chickpea mixture. Toss to combine and taste for seasoning
