Curry Spaghetti Squash
This Curry Spaghetti Squash recipe is wonderfully spicy, delicious, and filling! It's an excellent pasta substitute topped with fire roasted tomatoes, and chickpeas for added protein! It 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
- Cut the squash in half lengthwise. Do not cut it down the middle.
- Make sure to clean the inside well by scooping out all of the seeds. I use a metal soup spoon, and it works great to get all the extra stuff out of the center.
- Lightly oil the squash or the pan itself to keep it from sticking.
- Sprinkle with a bit of salt and pepper for added flavor. Don't add too much oil or salt. This will result in a more watery texture.
- Place the squash flesh side down on the baking sheet. Use parchment paper to keep squash from sticking to the baking sheet.
- Poke the back of the squash a few times with a fork.
- Don't over roast your squash! For al dente strands, all you need is 30-40 minutes.
- For perfect spaghetti squash strands, scrape the strands from the outside in.
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