A traditional Indian curry gets a unique seasonal twist. Chickpea kale curry stuffed spaghetti squash is a delicious gluten-free healthy dinner! Simple, flavorful, and oh so satisfying. It’s one of the most popular recipes in our household – and for good reason too!
This Chickpea Kale Curry Stuffed Spaghetti Squash knocked our socks off! I love its simplicity the most. Those from a South Asian background know, curries can take a while. Not to mention, some recipes have a pretty long ingredients list. Not this one, my friends!
Curry powder and garam masala are the only two desi spices I used. Both provide a perfect blend for this curry. It’s a short cut frankly; because curry powder and garam masala are, in fact, spice blends, and consist of several different spices. Indeed, a sneaky way to save time and enjoy a rich flavour profile.
How To Make Chickpea Kale Curry Stuffed Spaghetti Squash – Step By Step
Start by preparing the spaghetti squash. Slice the squash in half – lengthwise, and scoop out the seeds. Drizzle the squash with olive oil, salt and pepper, and send in the oven – face down (Image 1).
In the meantime, prepare the curry. Heat the oil on medium heat and add the mustard seeds. Don’t forget to wait for these to crackle, to release their flavour – before adding the onion and garlic (Image 2).
Add the onion and garlic and fry until lightly brown (Image 3).
Stir in the curry powder, garam masala and red chilli and stir to coat the onions (Image 4).
Pour the tomato sauce and throw in the kale. Cook for a few mins, until the kale, has wilted (Image 5).
Add the cooked chickpeas and salt — Cook for a few minutes (Image 6).
Garnish with cilantro (Image 7).
Stuff the squash with the chickpea kale curry, squeeze fresh lemon juice on top and serve (Image 8).
Is Eating Spaghetti Squash Good For You?
I grew up enjoying a variety of Indian squashes; acorn, butternut, bottle gourd, yellow and zucchini squash, and tindora, to name a few. Besides being my favourite winter squash, spaghetti squash is unique – relative to other winter squashes. It’s generally known to be native to North and Central America. However, some historical accounts mention that it was actually discovered in Manchuria, China, during the 1890s.
With a distinctive texture, spaghetti squash separates into translucent, spaghetti-like strands when cooked. Pretty, golden strands of goodness!! This squash serves as a good alternative to conventional spaghetti. It’s low in calories and fat, and rich in beta carotene and fibre. According to Health Canada, a cooked 100 g portion of spaghetti squash is under 30 calories. It’s versatile, has a mild taste, and complements other flavours well.
When shopping for spaghetti squash, look for squash that are firm and smooth, uniformly yellow and free from soft spots. Bear in mind; it is heavy and pretty hard to cut. I needed help (a saw would have come in handy!!!).
What is Garam Masala Made Of?
Garam masala is one of my favourites. It’s an earthy, aromatic spice blend from the Punjab region of Northern India. Warm and earthy, this curry blend is typically used in an array of South Asian dishes; vegetable curries, meat or fish, and also in beans and lentils. The blend does vary but commonly includes a mixture of coriander, cardamom, cumin and black pepper – lovely warm flavours to compliment hearty dishes.
Top Tips For Making Chickpea Kale Curry Stuffed Spaghetti Squash
- Scrub the squash clean before slicing in half, and use a large sharp knife to help you cut through successfully
- Use a brush or your hands to spread the oil over the squash halves. Cook faced down in the middle shelf of your oven
- Wait for the squash to cool before using a fork to separate the strands. Be gentle
- Heat the mustard seeds on medium heat to prevent burning. Keep a close eye as they crackle pretty quickly. You want to wait for them to crackle to ensure they release their flavour
- Use a thick coulis-style tomato sauce as you don’t want a runny curry
If you’re after a vegan or gluten-free option for your next meal, this Chickpea Kale Curry Stuffed Spaghetti Squash is a finger-licking option. A delightful fusion of eastern and western flavours, to create a flavour-packed, satisfying meal for the entire family.
More Healthy Dinner Recipes You Might Like:
I’d love to hear from you! What your favourite way to eat spaghetti squash? Have you tried my Chickpea Kale Curry Stuffed Spaghetti Squash?
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
Chickpea Kale Curry With Spaghetti Squash
Ingredients
Spaghetti squash
- 1 spaghetti squash large
- 1/2 tsp salt
- 2 tsp olive oil for spaghetti squash
- 1 tsp black pepper
Chickpea Kale Curry
- 1 tbsp olive oil for curry
- 1 tsp mustard seeds
- 2 cloves garlic paste (1 tsp)
- 1 onion medium, finely chopped
- 1.5 tsp curry powder
- 1 tsp garam masala
- 2 red chili finely chopped
- 1 cup tomato sauce thick, coulis-style
- 5 cups kale washed, stems removed, chopped medium
- 2 cups chickpeas cooked, drained and rinsed
- 1 cup cilantro fresh, finely chopped
- 1/2 lemon fresh, juiced
- 1/2 tsp salt
Instructions
Spaghetti Squash
- Preheat oven to 375 degrees F
- Wash all the vegetables thoroughly and set aside
- Slice squash in half lengthwise. Scoop out the seeds from the middle.
- Place the squash on a baking tray, cut side up.
- Drizzle with 2 tsp olive oil and sprinkle with 1 tsp salt and pepper. Turn face down.
- Bake for 50 mins to 1 hour or until the flesh is tender.
- Let it cool. Use a fork to scrape the squash into strands. Leave the strands in the squash skins.
Chickpea Kale Curry
- In a large pan over medium heat, add 1 tbsp olive oil and fry the mustard seeds until they start crackling
- Add the garlic, onion and fry until lightly brown
- Add the curry powder, garam masala and red chilli. Stir to coat the onions
- Stir in the tomato sauce and kale and cook for 3 mins until the kale has wilted
- Add the cooked chickpeas and 1/2 tsp salt and cook for a few minutes.
- Sprinkle with coriander.
- Stuff the squashes with the chickpea kale curry and squeeze juice of 1/2 lemon.
Notes
- Scrub the squash clean before slicing in half, and use a large sharpe knife to help you cut through successfully
- Use a brush or your hands to spread the oil over the squash halves. Cook faced down in the middle shelf of your oven
- Wait for the squash to cool before using a fork to separate the strands. Be gentle
- Heat the mustard seeds on medium heat to prevent burning. Keep a close eye as they crackle pretty quickly. You want to wait for them to crackle to ensure they release their flavor
- Use a thick coulis-style tomato sauce as you don't want a runny curry
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