HEALTHY CURRY SPAGHETTI SQUASH

RECIPE

THE PICKY EATER BLOG

ROAST SQUASH

1

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.

COOK CHICKPEAS

2

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.

COMBINE

3

Add the spaghetti squash to the pot and combine.

Serve with cilantro and cashews.

Enjoy!

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