Get the Recipe:
Chickpea-Curry Stuffed Spaghetti Squash (Vegan)
This recipe for oven-bakedstuffed spaghetti squashis filled to the brim with aflavourful vegan chickpea-kale curry. Recipe uses canned chickpeas for easeand convenience. A nourishing plant-based dinner, ready in 60 minutes!
Ingredients
Spaghetti squash
- 1 spaghetti squash, large, sliced in half (lengthwise), seeds removed, scrubbed clean
- ½ tsp salt, sea salt
- 2 tsp olive oil, extra virgin, for baking squash
- 1 tsp black pepper
Chickpea Kale Curry
- 1 tbsp olive oil, extra virgin, for kale chickpea curry
- 1 tsp mustard seeds
- 2 cloves garlic, large, crushed
- 1 onion, medium, finely chopped
- 1½ tsp curry powder, mild
- 1 tsp garam masala
- 2 red chillies, washed, finely chopped
- 1 cup tomato puree, thick tomato sauce, not store-bought tube.
- 5 cups kale, washed and dried, stems removed, chopped into medium-sized leaves, Benefits of cooked kale
- 2 cups chickpeas, cooked, drained and rinsed
- 1 cup cilantro, fresh, washed, finely chopped
- ½ lemon, fresh, juice
- ½ tsp salt, sea salt
Instructions
Spaghetti squash
- Preheat oven to 375 degrees F and place the squash halves (face up) on a baking tray.
- Drizzle with 2 tsp olive oil, salt and pepper. Use your hands or a brush to spread the oil mixture over the squash.
- Turn the squash halves face down and send them to bake for 50 mins to 1 hour or until the flesh is soft and tender.
- Once cooked and cooled, use a fork and gently scrape to create strands. Leave the strands in the squash skins; 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 and pop.
- Add garlic and onion, and cook until golden.
- Stir in curry powder, garam masala, and chillies.
- Add tomato puree (thick sauce) and kale, stir to combine, then cook for 3 minutes or until the kale has wilted.
- Add cooked chickpeas and ½ tsp salt and cook for an additional few minutes.
- Garnish with cilantro and stuff the squash with the chickpea kale curry. Finsh with juice of ½ lemon.
Notes
- 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 cabbage, broccoli florets or mushrooms.
- Black beans or lentils can replace chickpeas as another delicious and nutrient-rich alternative.
- This chickpeas curry is elevated to a whole new level with just a pinch of vegan parmesan cheese!
- If you don't have access to fresh lemon juice, amchur powder (dried mango powder) or vinegar can serve as alternatives.
- Store cooled leftovers inside an air-tight container and refrigerate for up to 4 days — or freeze for up to one month. To ensure the freshness of your raw spaghetti squash, it is best to store them in a cool, dark and dry space such as a pantry.
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.
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.