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!
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.
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
Chickpea Kale Curry With Spaghetti Squash
Amount Per Serving
Calories 258Calories from Fat 72
% Daily Value*
Saturated Fat 1g5%
Vitamin A 2845IU57%
Vitamin C 66.8mg81%
* Percent Daily Values are based on a 2000 calorie diet.
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.