Curry Spaghetti Squash with Chickpeas
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This healthy curry spaghetti squash with chickpeas recipe is wonderfully spicy, delicious, and filling! It is the best low-carb pasta substitute mixed into a curry sauce of fire-roasted tomatoes, spices, cashews, and chickpeas. It’s ready in just under an hour and makes a healthy and satisfying dinner for the whole family.
Spaghetti squash is one of my favorite winter squashes to use because it’s super versatile, easy to prepare, and totally absorbs the flavor of anything you cook it with, just like in this spaghetti squash casserole! Which is why I decided to make this low-carb curry with it instead of traditional spaghetti.
While making spaghetti squash is somewhat labor intensive, I’ve kinda got the hang of it now, since I have been making other recipes with it, like vegan spaghetti squash soup, and it’s pretty amazing how, once baked, the squash literally makes flawless spaghetti shaped strands. You’ll see in the how to make sections below.
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👩🏽🍳 Why I Love This Recipe
This recipe turned out to have the perfect balance of flavors and textures, from the spiced tomato curry sauce, soft spaghetti squash, and tender bites of nuts and chickpeas. We enjoyed eating that much that we pretty much had no leftovers. Which is always a good sign that a meal is yummy. Not to mention that it’s healthier to eat spaghetti squash than traditional spaghetti pasta, making this dish the perfect pasta dish for vegans and keto diets with a minor adjustment.
If you’ve never made spaghetti squash before, there’s really nothing to it! It easily scrapes out with a fork into tiny spaghetti-like strands after baking. Then, I just stir it into the curry sauce made of fire-roasted tomatoes, garlic, chickpeas, and spices to coat it. A quick toss of chopped cilantro and nuts, and it’s ready to serve. It couldn’t be any easier.
The lightly spiced sauce tossed in baked spaghetti squash, combined with tender chickpeas and the freshness of cilantro and crunchy nuts, makes one amazing low-carb curry recipe. I had to make a double batch the second time I made this healthy chickpea curry to have enough leftovers for next days lunch because everyone loved it that much they scraped their plates clean. It’s vegan, dairy-free, gluten-free, and even nut-free if you remove them as a topping, so my spaghetti squash curry is perfect for everyone. Even kids love it!
🥘 Ingredients
My spaghetti squash curry recipe calls for some staple ingredients and spices that you may already have in your pantry.
Spaghetti Squash: I use this variety of squash due to its distinct stringy texture when baked, similar to spaghetti. It has a mild and neutral flavor, which allows it to take on flavors from sauces, and it also makes it an excellent low-carb substitution for pasta or spaghetti.
Chickpeas: I add a can of chickpeas to give this recipe some texture and add to the heartiness of the dish. You can substitute them for another bean or lentils if you like. If you’re trying to make a keto spaghetti squash recipe, I recommend using ground beef, paneer cheese, or chicken instead of chickpeas.
Fire Roasted Tomatoes: Personally, fire-roasted canned tomatoes have such a deep roasted flavor that truly elevates the dish! You can always opt for fresh tomatoes or diced tomatoes, but I recommend going with fire-roasted to give the curry an extra kick.
Indian Spices: This “masala pasta” uses a variety of Indian spices that bring tons of flavor and make it spicy and rich! I use cumin, curry powder, ground coriander, cayenne pepper, and salt for my spice mixture. If you can’t find curry powder, you can use red curry paste too.
Cashews and Cilantro (to garnish): To add a bright pop and crunch to the dish, I throw in a few crushed cashews and freshly chopped cilantro at the end. Green onions and a squeeze of lime juice would work well here too.
🔪 How To Make
You’ll be surprised at how easy this spaghetti squash is to make with my step-by-step instructions.
Prep Spaghetti Squash: First, I preheat the oven to 400°F, 200°C, and cut the squash in half lengthwise with a sharp knife! I scrape out all the seeds and gunky pulp with a spoon and lightly rub a teaspoon of olive oil on each side of the squash. Sprinkle with salt and pepper.
Roast Squash: I roast the squash face down in an oiled baking sheet for 30-40 minutes and let it cool.
Remove the Flesh: Then, I scrape out the spaghetti squash from the shells with a fork into a bowl and set aside while preparing the sauce.
Prepare the Sauce: I heat a large pot over medium heat and add the chickpeas, tomatoes, garlic, and all the spices.
Simmer: I cover and bring to a boil, before simmering on low heat until the chickpeas have softened, about 15-30 minutes (depending on how soft you want the chickpeas). Once the chickpeas have cooked, I stir in the spaghetti squash to combine.
Serve: To serve, I garnish with chopped cashews and cilantro.
💭 Expert Tips
My #1 Secret Tip for making this spaghetti squash curry is to always cut the squash lengthwise instead of across the middle. When you cut it this way, the strands stay long, just like real spaghetti, and it cooks more evenly. It makes the whole dish taste better and look prettier on the plate too.
Other Tips To Keep In Mind:
- I always scoop out all the seeds with a metal soup spoon because it makes cleaning the inside so easy. It helps the squash roast evenly too.
- I like to sprinkle a bit of salt and pepper before baking to bring out the natural flavor of the squash. It makes a big difference.
- I place the squash cut side down on parchment paper or add a little oil so it does not stick to the pan. Cleanup is much easier that way.
- I poke the back of the squash a few times with a fork to help it cook faster and more evenly in the oven. It is a small step that really helps.
- I roast the squash for about 30 to 40 minutes because I like the strands slightly firm instead of too soft. That is how I get that perfect spaghetti texture.
- When it is done, I scrape the strands from the outside toward the center. Doing it this way keeps them long and stringy, just like pasta.
📖 Variations
I love experimenting with different flavors and textures in curry recipes like this one. Here are some of the best variations of my spaghetti squash curry with chickpeas:
Thai Curry: I add 1 cup of coconut milk plus 2 tablespoons of Thai red curry sauce or green curry paste, and use tofu instead of the chickpeas. It’ll have more of a Pad Thai type of flavor.
Italian: Instead of Indian spices, I add 2 teaspoons of dried Italian seasoning, Italian canned tomatoes instead of fire-roasted, and instead of cashews as a garnish, I use vegan parmesan cheese.
Add More Veggies: To add more nutrition to the curry, I add a cup of chopped red bell pepper, zucchini, baby spinach, or snap peas.
🍽 Serving Suggestions
I love making a family meal with a variety of dishes so everyone can have a taste of different flavors to combine with this healthy spaghetti squash curry.
When we have a curry night, I really enjoy making these traditional Indian samosas as a crispy, flavorful side dish. They’re a bit labor-intensive but totally worth the effort when eating them. These vegetarian poblano stuffed peppers are also popular with my husband and father-in-law because they’re spicy and cheesy, which are flavors that go hand in hand with this spaghetti squash curry.
Potatoes are also a great pairing with this healthy curry, and some of my favorites are healthy baked French fries that have a fluffy center and a super crunchy exterior, or these loaded healthy sweet potato skins topped with beans, hot sauce, yogurt, and corn. The combination of flavors is so yummy, some of my family members forgot that I made spaghetti squash curry and just ate these.
🧊 Storage Directions
Refrigeration: To store leftover spaghetti squash curry, I let it cool completely before transferring it to an airtight container. It will keep for 3-4 days.
Freezing: To freeze, simply transfer the cooled leftovers to an airtight freezer-safe container or bag and label it with the contents and the date. It will keep in the freezer for 2-3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to reheat, place the leftovers in a microwave-safe dish, cover, and heat on high until warmed through. Alternatively, transfer to a saucepan to warm over the stove.
❓Recipe FAQs
How do I know when the spaghetti squash is cooked perfectly?
When I make this, I check the squash by running a fork through it. If the strands come apart easily but still have a little firmness, then I know it is ready. If it gets too soft, it will lose that nice pasta-like texture. I always aim for that perfect in-between because it holds the sauce so well.
There is not enough sauce to coat my spaghetti squash. What can I do?
If you end up with more squash than sauce, just add more fire-roasted tomatoes, water, or vegetable stock to the sauce to make it thinner so that it coats the spaghetti.
Can I make the curry sauce creamier?
If you like a creamier sauce, stir in a bit of coconut milk or a spoonful of Greek yogurt. I do this sometimes when I want the curry to taste richer and a little smoother. It softens the spices just enough while keeping that lovely curry flavor.
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🎥 Watch How to Make It
Curry Spaghetti Squash with Chickpeas
This healthy curry spaghetti squash with chickpeas recipe is wonderfully spicy, delicious, and filling! It is the best low-carb pasta substitute mixed into a curry sauce of fire-roasted tomatoes, spices, cashews, and chickpeas! It's ready in just under an hour and makes a healthy and satisfying dinner for the whole family.
Servings: 4 servings
Calories: 283kcal
Ingredients
- 1 spaghetti squash
- 1.5 cups chickpeas, rinsed and drained 1 15oz can
- 15 oz fire roasted tomatoes 1 can
- 4 cloves garlic minced
- 1½ teaspoon ground cumin
- ½ tsp curry powder
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper
- ¾ teaspoon salt
- chopped cashews 1 tbsp per serving
- chopped cilantro for garnish
Instructions
- Prep your spaghetti squash — Cut it in half, scrape out all the seeds and gunky pulp, and roast it face down in an oiled baking dish at 375 degrees for 40 minutes. Let cool.
- Scrape out the spaghetti squash with a fork, until you have a bowl full of cooked “squash pasta.”
- Set the squash aside, and heat a large pot over medium heat.
- Put the chickpeas, tomatoes, garlic, and all the spices (cumin through salt) in the pot. Cover, and bring to a boil. Simmer until the chickpeas have softened, about 15-30 minutes (depending on how soft you want the chickpeas). Once the chickpeas have cooked, add the spaghetti squash into the pot, and stir to combine.
- Toss with cilantro and cashews, and serve.
Notes
- My #1 Secret Tip for making this spaghetti squash curry is to always cut the squash lengthwise instead of across the middle. When you cut it this way, the strands stay long, just like real spaghetti, and it cooks more evenly. It makes the whole dish taste better and look prettier on the plate too.
- I always scoop out all the seeds with a metal soup spoon because it makes cleaning the inside so easy. It helps the squash roast evenly too.
- I like to sprinkle a bit of salt and pepper before baking to bring out the natural flavor of the squash. It makes a big difference.
- I place the squash cut side down on parchment paper or add a little oil so it does not stick to the pan. Cleanup is much easier that way.
- I poke the back of the squash a few times with a fork to help it cook faster and more evenly in the oven. It is a small step that really helps.
- I roast the squash for about 30 to 40 minutes because I like the strands slightly firm instead of too soft. That is how I get that perfect spaghetti texture.
- When it is done, I scrape the strands from the outside toward the center. Doing it this way keeps them long and stringy, just like pasta.
Nutrition
Calories: 283kcal | Carbohydrates: 52g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 650mg | Potassium: 604mg | Fiber: 13g | Sugar: 14g | Vitamin A: 782IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 5mg
There are so many things to love about this recipe! I love that it is healthy, sounds like it tastes fabulous and the photos look amazing. Your whole blog is very beautiful, thanks!
Aw thank you so much Adrianne! I hope you love this recipe when you try it!
I’ve done regular spaghetti sauce on spaghetti squash, but I love that this recipe is so unique! We love our curry, so I can’t wait to try this!
Yay! I can’t wait for you to try this recipe Jamie!
Is this all the liquid in this recipe? Looks like all the liquid is in the can of tomatoes. That’s not much to bring to a boil.
Hi John! That’s right – the liquid from the can of tomatoes is all you really need to soften the chickpeas! If you want it to be a little more “saucy” you can add half a 15oz can of crushed tomatoes for some more liquid. Hope that helps!
I totally LOVE the stuff, NICE recipe; I usually turn it into Spaghetti parmesan; this Kicks! With Chapati’s and Rice. 😉
Thanks Rob! Enjoy!
Oh Wow! I can remember in the 70’s my mom being on this spaghetti squash “kick”. We had it almost once a week, but always with her homemade Spaghetti sauce. I’m trying this one tonight! I’ll probably have to make my Ras al Hanout from scratch (no Williams & Sonoma or whole foods in my small city), but hey- I make my own garam masala, so it shouldn’t be too hard. Santosh and I belong to a CSA too. For me, it was my first introduction to a daikon! Luckily for us, our CSA provides a little newsletter with recipes for most of the box’s ingredients. Pretty neat! So I ended up using the daikon in a salad for which they had provided a recipe. Now I’m just proud that I know what a daikon is! LOL! (we found our csa on localharvest.org, btw).
Keep it comin’!
Lisa
That is so cool that your mom used to cook spaghetti squash in the 70s! I think it would taste great with a homemade marinara – you can totally do it Italian style. I can’t wait to hear how this recipe turns out for you – I’m sure you will love it! Very impressive that you make your own spice blends btw!! 🙂
I love spaghetti squash. I usually boil mine, but it seems like it would be easier to bake it. Thanks for sharing this recipe, it looks delicious.
xo, jin
Oh that’s really interesting – I never thought of boiling it as an option! Let me know how this recipe turns out for you Jin!
First of all, I LOVE your blog and actually gave a shout out to your veggie chili recipe just today! I can’t wait to make this dish. I’m a big fan of spaghetti squash, but always make it the same way. Here is a link to the recipe if you want to try something different. https://thevillaclan.blogspot.com/2012/08/ultimate-spaghetti-squash-yumminess.html
Aw thank you so much Cassi!! I’m so glad you like my blog – and thanks for the shout out 🙂 I love what you did with the spaghetti squash in your recipe – the addition of feta and garlic probably gave it some really great flavor!
Spaghetti squash… it is amazing isn’t it?! I did one with meatballs and it was soooo good! I love the mix of spices you have here, bookmarked for sure.
It really is! It’s definitely one of the cooler, more interesting vegetables. I can totally see an Italian/Mediterranean version of this recipe working well! You’ll have to let me know how you like this recipe compared to your original one!
Love this! I’ve never seen/heard of spaghetti squash being prepared this way. I always just cook it, mix it with stuff and voila but I like the idea of recooking it with various spices etc.
Thanks Sara!! Yeah I really liked combining it with spices that have such a deep flavor – it really makes the squash so much more flavorful. Can’t wait for you to try this recipe!
Anjali, this is such an amazing recipe. Thank you so much for sharing it with all of us. It just looks incredibly good.
Aw thank you so much Jessie! I’m sure you will love it!
I have also not tried spaghetti squash but have always heard positive things about it. I have come across so many recipes maybe its time I become little bold and try this out too 🙂 thanks for sharing. if its husband approved, then i am sure it is delicious
Thanks Dixya! You should definitely try it at least once – I was surprised as to how easy it was to work with once I roasted it (and after I enlisted the husband’s help in cutting it in half – it was a big squash!) Can’t wait to hear how you like this recipe!
I liked the recepie of Indian Spiced Spaghetti Squash “Pasta”. It looks good and new. I am absolutly going to try it once.
Thanks! Let me know how it turns out for you!
Just bought a spaghetti squash and now I know what I’m doing with it! Like Holly, mine usually consists of tomato sauce and more Mediterranean flavors but that get old after a while. This sounds awesome.
Hehe hooray! I hope you enjoy this new twist on the Mediterranean version 🙂 Thanks Scott!
I’m so excited to try this recipe! Especially now that’s an Indian version. I’ve been wanting to try spaghetti squash, but was looking for a creative recipe that didn’t require tomato sauce. Yay!
Oh yay!! I’m sure you will love it Eisha!
I’ve been nervous about spaghetti squash, too, but since I’ve gone primal, I miss pasta and have been curating spaghetti squash recipes. Apparently, the best and easiest way to make it is to cut it in half, put it face down on paper towels and put it in the microwave for 8 minutes. A FB friend cooks hers this way and immediately switched over from the 40 minutes roasting in the oven routine. Thanks for the recipe. This sounds yummy.
Oh that is such a great tip Jenn!! I had no idea you could effectively “roast” spaghetti squash in the microwave – that’s super cool. I’ll definitely have to try that next time, it certainly cuts down on prep time for this recipe!
I only started eating spaghetti squash this year, too. I usually top mine with a tomato sauce with basil but your Indian spiced version sounds delicious. I’ll have to try that next time.
You know, I was thinking of going Italian originally when I was making this recipe – but then I decided to switch to Indian. You’ll have to tell me which version you like better!