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