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.


Step 1

Cut the spaghetti squash in half (lengthwise). You could use a silicone oven mitt or towel to hold the squash in place.

Step 2

Grip the squash firmly and scoop out its seeds with a spoon.

Step 3

Drizzle the squash halves with olive oil and shower the salt-pepper mixture on top. Use your hands to distribute the oily mixture evenly.

Step 4

Send the squash halves - face down - in a preheated oven and let them bake. Meanwhile, remove the leaves from the kale stems.

Step 5

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.

Step 6

Add in the curry powder, garam masala and red chilli to the onion and stir until fully coated.

Steps 7 & 8

Next, pour thick tomato sauce and stir until mixed. This consistency will make your curry deliciously rich. Then, stir in kale.

Step 9

Cooked chickpeas are a time-saver! Stir them into your kale-spiced mixture along with salt and cook for a minute or two.

Step 10

For an aromatic finish to your delectable dish, sprinkle a generous helping of fragrant cilantro.

Step 11

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

Nutrition facts per serving

Very high source of vitamin A


Total time



5 servings

1 hour

30 g

10 g

Chickpea-Curry Stuffed Spaghetti Squash