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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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 214kcal


  • 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