Curry Spaghetti Squash
Serves 4
20 mins prep
40 mins cook
60 mins total
This Curry Spaghetti Squash recipe is wonderfully spicy, delicious, and filling! It's an excellent pasta substitute topped with fire roasted tomatoes, and chickpeas for added protein! It makes a healthy and satisfying dinner for the whole family!
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Prep your spaghetti squash — Cut it in half, scrape out all the seeds and gunky pulp, and roast it face down in an oiled baking dish at 375 degrees for 40 minutes. Let cool.
Scrape out the spaghetti squash with a fork, until you have a bowl full of cooked “squash pasta.”
Set the squash aside, and heat a large pot over medium heat.
Put the chickpeas, tomatoes, garlic, and all the spices (cumin through salt) in the pot. Cover, and bring to a boil. Simmer until the chickpeas have softened, about 15-30 minutes (depending on how soft you want the chickpeas). Once the chickpeas have cooked, add the spaghetti squash into the pot, and stir to combine.
Toss with cilantro and cashews, and serve.
