HEALTHY CURRY SPAGHETTI SQUASH
THE PICKY EATER BLOG
Cut spaghetti squash in half, scrape out all the seeds and pulp, & roast it face down in an oiled baking dish at 375 degrees for 40 minutes. Let cool. Scrape out the insides of the pasta into a bowl.
Put the chickpeas, tomatoes, garlic, and all the spices (cumin through salt) in the pot over medium heat. Cover & bring to a boil. Simmer for 15-30 minutes.
Add the spaghetti squash to the pot and combine.
Serve with cilantro and cashews.
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