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15 Easy And Healthy Meal Plan Ideas: Chickpea Curry Stuffed Spaghetti Squash
Looking for healthy meal plan ideas? Check out these 15 easy and delicious recipes that will make your weeknights a breeze and will help make cooking at home easier and reduce food waste.
Ingredients
Spaghetti squash
- 1 spaghetti squash, large, sliced in half (lengthwise), seeds removed
- 1/2 tsp salt, sea 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, large, crushed
- 1 onion, medium, finely chopped
- 1.5 tsp curry powder
- 1 tsp garam masala
- 2 red chillies, washed, finely chopped
- 1 cup tomato sauce, thick passata, coulis-style
- 5 cups kale, washed, stems removed, chopped into medium-sized leaves
- 2 cups chickpeas, cooked, drained and rinsed
- 1 cup cilantro, fresh, washed, finely chopped
- 1/2 lemon, fresh, juice
- 1/2 tsp salt, sea salt
Instructions
Spaghetti squash
- Preheat oven to 375 degrees F
- Place the squash (face up) on a baking tray
- Drizzle with 2 tsp olive oil and sprinkle with 1 tsp salt and pepper
- Turn face down and send to bake for 50 mins to 1 hour or until the flesh is soft and tender
- Drizzle with 2 tsp olive oil and sprinkle with 1 tsp salt and pepper
- Turn face down and send to bake for 50 mins to 1 hour or until the flesh is soft and tender
- Once cooled, use a fork and gently scrape into strands. Leave the strands in the squash skin; 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
- Add the garlic, onion, and cook until golden brown
- Stir in the curry powder, garam masala, and chillies until well combined
- Add the tomato sauce and kale, stir to combine, then cook for 3 minutes or until the kale has wilted
- Add the cooked chickpeas and ½ tsp salt and cook for a few minutes
- Garnish with cilantro
- Stuff the squash with the chickpea kale curry and squeeze juice of ½ lemon
Notes
- Scrub the spaghetti squash clean before slicing, and use a large sharp knife to help you cut through successfully
- Wait for the squash to cool before using a fork to separate the strands. Be gentle and try to keep them intact.
- 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 broccoli florets or mushrooms.
- A vegan parmesan cheese is a great addition, but it's definitely not required.
- If you don't have fresh lemon juice, substitute with amchur powder (dried mango powder) or vinegar.
- I prefer to leave it up to you to judge how much salt should be used. The amount listed in the ingredients list is what's preferred by my family.
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.
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