Curry Spaghetti Squash with Chickpeas
Serves 420 mins prep40 mins cook
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.
0 servings
What you need
tsp curry powder
bunch cilantro
tsp salt
tsp ground coriander
tsp ground cumin
tsp cayenne pepper
clove garlic clove
cup dried chickpeas
Instructions
0 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. 1 Scrape out the spaghetti squash with a fork, until you have a bowl full of cooked “squash pasta.” 2 Set the squash aside, and heat a large pot over medium heat. 3 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. 4 Toss with cilantro and cashews, and serve.View original recipe