Indian Spiced Spaghetti Squash “Pasta”
I set out on a quest to make the most wonderful spaghetti squash recipe that was spicy, delicious, and filling. One that the husband would enjoy, and one that would make a great Sunday night dinner.
Servings: 4 servings
- 1 spaghetti squash
- 15 oz chickpeas, rinsed and drained 1 can
- 15 oz fire roasted tomatoes 1 can
- 4 cloves garlic minced
- 1 1/2 teaspoon ground cumin
- 1/2 tsp ras al hanout
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon salt
- chopped cashews 1 tbsp per serving
- chopped cilantro for garnish
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.
Calories: 214kcal | Carbohydrates: 39.1g | Protein: 7.2g | Fat: 4.6g | Sodium: 362.5mg | Fiber: 7.6g | Sugar: 10.4g