This recipe for oven-baked stuffed spaghetti squash is filled to the brim with flavourful vegan chickpea-kale curry. Recipe uses canned chickpeas for ease and convenience. A nourishing plant-based dinner, ready in 60 minutes!

An oven tray with cooked spaghetti squash halves filled with chickpea and greens curry topped with a lemon slice and cilantro.
Don’t have hours to spend in the kitchen making a delicious dinner? Spice things up with this vegan chickpea-curry stuffed spaghetti squash – saving time has never tasted so good!

The chickpea curry spaghetti squash is amazing. It is so easy to make, and the result is a healthy and very flavourful meal! We will definitely be sharing this recipe with friends and making it again. The leftovers will be a perfect lunch! Carol Halt

The requests for more delicious vegan dinner recipes are coming in, so here it is – an incredible baked stuffed spaghetti squash! This one is cooked to perfection in a rich and spicy tomato sauce. Tender chickpeas and fresh kale combine with the subtle sweetness of baked squash to make this a truly scrumptious-filled spaghetti squash recipe.

Ready in 60 minutes–thanks to the oven taking care of most of the cooking labour–this is an especially desirable perk for me as a busy mompreneur. As a matter of fact, being a dietitian, I absolutely love that it’s high in dietary fibre — making it a healthy spaghetti squash recipe that you won’t want to miss out on (more nutrition benefits below!).

Time-saving tip

Save yourself time in the kitchen by prepping your spaghetti squash ahead of time – whether it’s for dinner tonight or for Sunday meal planning. I’ve also included some practical, food safe storage tips below to help you out.

Recipes with chickpeas are a staple in our home, always providing endless culinary inspiration. And stuffed spaghetti squash is the perfect vessel for this satisfying vegan curry.

Ingredients

Ready for a delicious vegan chickpea curry? Here’s everything you need to make the dish, as well as directions on how to cook spaghetti squash in the oven:

A collection of food ingredients including kale, spaghetti squash, chickpeas, herbs and spices in ramekins.
  • Chickpeas (aka chana). To save time, I usually use canned chickpeas. I recommend selecting the unsalted variety – especially if you have high blood pressure, heart disease or type 2 diabetes.
  • Spaghetti Squash (also known as “yellow squash”). Opt for unbruized and firm squash.
  • Kale. A robust source of vitamins and minerals. I prefer to use curly kale in this stuffed squash recipe.
  • Tomato Puree (thick sauce). For a dry-style curry, the thicker you can make it, the better. However, don’t forget to keep an eye on the heat so as not to burn your dish! I usually use homemade tomato puree or opt for store-bought thick passata.
  • Olive oil. I use extra virgin olive oil, which is cold-pressed and unrefined. This means it contains more of its natural nutrients and is extra rich in antioxidants.
  • Onion. Regular white onions work like a charm.
  • Garlic. I never skim on fresh garlic because it adds a fantastic depth of flavour.
  • Curry powder. If you want to make vegan curries, look no further than Indian curry powder (mild) – a pre-blended mixture of spices such as ground cumin, coriander seeds, turmeric and fenugreek leaves. Head over to any supermarket or South Asian grocery store for the perfect selection!
  • Garam masala. I think garam masala unlocks a new dimension of flavour in this kale chickpea curry. If you’re unfamiliar with the spice, start small and gradually increase to your desired taste.
  • Red chillies. Spice it up with extra chillies if you enjoy a bit of heat. For me, one or two is enough, as I have an average tolerance for spiciness.
  • Cilantro. By adding cilantro to my South Asian recipes, they are taken to the next level! This herb is not only rich in antioxidants, but its invigorating aroma also adds a unique freshness that’s extraordinary.
  • Lemon. Adding a vibrant zest and potent kick from the freshly squeezed lemon juice will instantly elevate your dish.
An oven tray with two cooked spaghetti squash halves filled with chickpea and greens curry topped with a lemon slice and red chillies.

How to cook spaghetti squash in the oven

How to make Indian kale and chickpea curry

The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.

Discover why chickpeas are a treasure trove of nutrition.

This Indian curry recipe is packed with vitamins and minerals. Plus, I think utilizing wholesome chickpeas (aka garbanzo beans) is a great way to introduce yourself (or your family) to the wonders of stuffed squash. Carefully crafted with a nutritionally balanced blend of whole food ingredients, this dinner recipe is:

  • An excellent source of vegan protein because of the chickpeas (aka garbanzo beans)
  • Rich in dietary fibre, thanks to the spaghetti squash, kale, and chickpeas
  • Diabetes-friendly because chickpeas have a low glycemic index, meaning they help prevent spikes in your blood sugars.

A Nutritional Spotlight

Chickpeas might help to reduce the impact of meals with a higher glycemic index. As well, when eaten long-term, chickpeas might significantly improve blood sugar control.

Substitution Do

What makes this recipe so great is its ability to be customizable and tailored according to whatever ingredients you have on hand. You can add your own creative twists! I’ve put these ideas into practice with wonderful results.

  • If you don’t want to use kale, most other leafy greens will work: spinach and collard greens are my favourites. You can also use cabbage, broccoli florets, or mushrooms.
  • Black beans or lentils can replace chickpeas as another delicious and nutrient-rich alternative.
  • This chickpea curry is elevated to a whole new level with a topping of vegan parmesan cheese!
  • If you don’t have access to fresh lemon juice, amchur powder (dried mango powder) or vinegar can serve as alternatives.

Food safe storage

Store cooled leftovers inside an air-tight container and refrigerate for up to 4 days — or freeze for up to one month. To ensure the freshness of your raw spaghetti squash, it is best to store them in a cool, dark, and dry space such as a pantry.

A pan of chickpea and greens curry topped with lemon slices and whole red chillies.

How long does it take to cook spaghetti squash?

Cooking spaghetti squash is an easy process that can be done in the oven or microwave. In the oven, it takes about 45-60 minutes at 375°F to fully cook through. Of course, the cooking time will depend on how large your squash is. To make sure the squash is cooked all the way through, stick a sharp knife in the center and make sure it’s done. I like to cook mine a tad longer, so it’s extra soft and easier to scoop out.

To prepare spaghetti squash in the microwave, simply cut it lengthwise and scoop out all of the seeds. Then, place it face-down on a plate or casserole dish with two to three tablespoons of water and pop it into your appliance for 5-10 minutes at high power. Adjust the timing depending on the size of your squash. Again, test it with a knife to ensure it’s cooked through.

If you happen to give this recipe a try, I would be delighted to hear your feedback. Drop me a comment, rate it, or take a snap, and share it with #desiliciousrd on Instagram.

Desi~liciously Yours, Shahzadi

This Wholesome Meal Plan is 100% animal product free and VEGAN. You will learn how to maximize your intake of healthy whole grains, a rainbow of vegetables, fruits and legumes – all while minimizing refined sugars and oils. Say hello to a nutrient-packed and delicious eating plan to support your healthy lifestyle and commitment to our planet’s health.

RD Approved Badge - Anti Inflammatory
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An oven tray with two cooked spaghetti squash halves filled with chickpea and greens curry topped with a lemon slice and red chillies.
4.67 stars (18 reviews)

Get the Recipe:

Chickpea-Curry Stuffed Spaghetti Squash (Vegan)

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 5 people
This recipe for oven-baked stuffed spaghetti squash is filled to the brim with flavourful vegan chickpea-kale curry. Recipe uses canned chickpeas for ease and convenience. A nourishing plant-based dinner, ready in 60 minutes!

Ingredients
  

Spaghetti squash

  • 1 spaghetti squash, large, sliced in half (lengthwise), seeds removed, scrubbed clean
  • ½ tsp salt, sea salt
  • 2 tsp olive oil, extra virgin, for baking squash
  • 1 tsp black pepper

Chickpea Kale Curry

  • 1 tbsp olive oil, extra virgin, for kale chickpea curry
  • 1 tsp mustard seeds
  • 2 cloves garlic, large, crushed
  • 1 onion, medium, finely chopped
  • tsp curry powder, mild
  • 1 tsp garam masala
  • 2 red chillies, washed, finely chopped
  • 1 cup tomato puree, thick tomato sauce, not store-bought tube.
  • 5 cups kale, washed and dried, stems removed, chopped into medium-sized leaves, Benefits of cooked kale
  • 2 cups chickpeas, cooked, drained and rinsed
  • 1 cup cilantro, fresh, washed, finely chopped
  • ½ lemon, fresh, juice
  • ½ tsp salt, sea salt

Instructions
 

Spaghetti squash

  • Preheat oven to 375 degrees F and place the squash halves (face up) on a baking tray.
  • Drizzle with 2 tsp olive oil, salt and pepper. Use your hands or a brush to spread the oil mixture over the squash.
  • Turn the squash halves face down and send them to bake for 50 mins to 1 hour or until the flesh is soft and tender.
  • Once cooked and cooled, use a fork and gently scrape to create strands. Leave the strands in the squash skins; they will be used as "bowls" to serve the curry.

Chickpea kale curry

  • In a large pan, heat 1 tbsp olive oil and fry the mustard seeds until they start to crackle and pop.
  • Add garlic and onion, and cook until golden.
  • Stir in curry powder, garam masala, and chillies.
  • Add tomato puree (thick sauce) and kale, stir to combine, then cook for 3 minutes or until the kale has wilted.
  • Add cooked chickpeas and ½ tsp salt and cook for an additional few minutes.
  • Garnish with cilantro and stuff the squash with the chickpea kale curry. Finsh with juice of ½ lemon.

Notes

  • If you don’t want to use kale, most other leafy greens will work: spinach and collard greens are my favourites. You can also use cabbage, broccoli florets or mushrooms.
  • Black beans or lentils can replace chickpeas as another delicious and nutrient-rich alternative.
  • This chickpeas curry is elevated to a whole new level with just a pinch of vegan parmesan cheese!
  • If you don’t have access to fresh lemon juice, amchur powder (dried mango powder) or vinegar can serve as alternatives.
  • Store cooled leftovers inside an air-tight container and refrigerate for up to 4 days — or freeze for up to one month. To ensure the freshness of your raw spaghetti squash, it is best to store them in a cool, dark and dry space such as a pantry.

Nutrition Information:

Calories: 258kcal (13%)Carbohydrates: 42g (14%)Protein: 10g (20%)Fat: 8g (12%)Saturated Fat: 1g (5%)Sodium: 772mg (32%)Potassium: 791mg (23%)Fiber: 10g (40%)Sugar: 13g (14%)Vitamin A: 2845IU (57%)Vitamin C: 66.8mg (81%)Calcium: 131mg (13%)Iron: 3.9mg (22%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Desi, Fusion, Indian, pakistani
Course: Main
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.