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.
Cut the spaghetti squash in half (lengthwise). You could use a silicone oven mitt or towel to hold the squash in place.
Grip the squash firmly and scoop out its seeds with a spoon.
Drizzle the squash halves with olive oil and shower the salt-pepper mixture on top. Use your hands to distribute the oily mixture evenly.
Send the squash halves - face down - in a preheated oven and let them bake. Meanwhile, remove the leaves from the kale stems.
Add olive oil to a heated pan and toss in the mustard seeds. Wait for them to crackle before adding garlic and onion. Fry until the onion is browned.
Add in the curry powder, garam masala and red chilli to the onion and stir until fully coated.
Next, pour thick tomato sauce and stir until mixed. This consistency will make your curry deliciously rich. Then, stir in kale.
Cooked chickpeas are a time-saver! Stir them into your kale-spiced mixture along with salt and cook for a minute or two.
For an aromatic finish to your delectable dish, sprinkle a generous helping of fragrant cilantro.
Finally, fill the oven-baked spaghetti squash halves with the delicious kale chickpea curry and a finish with lemon juice.
High in fibre
Excellent source of iron
Excellent source of vitamin C
Very high source of vitamin A