Vegan Dinner Chickpea Kale Curry Stuffed Spaghetti Squash

By Jennifer

5 Person

60 Minutes

258 Calories

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!

Ingredients

Chickpea Kale Curry

1/2 tsp. salt
1/2 lemon fresh, juiced
1 cup cilantro fresh, finely chopped
2 cups chickpeas cooked, drained and rinsed
100 g kale stems removed, chopped medium
1 cup tomato sauce thick, coulis-style
2 red chili finely chopped
1 tsp. garam masala
1.5 tsp. curry powder
1 onion medium, finely chopped
2 cloves garlic paste (1 tsp)
1 tsp. mustard seeds
1 tbsp. olive oil for curry

Spaghetti squash

1 tsp. black pepper
2 tsp. olive oil for spaghetti squash
1/2 tsp. salt
1 spaghetti squash large

Method

01

Spaghetti Squash Preheat oven to 375 degrees F. Wash all the vegetables thoroughly and set aside.
02

Slice squash in half lengthwise. Scoop out the seeds from the middle. Place the squash on a baking tray, cut side up.
03

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.
04

Let it cool. Use a fork to scrape the squash into strands. Leave the strands in the squash skins.
05

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.
06

Add the curry powder, garam masala, and red chili. Stir to coat the onions. Stir in the tomato sauce and kale and cook for 3 mins until the kale has wilted.
07

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.
08

Scrub the squash clean before slicing in half, and use a large sharp 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.

Related Tags

Spaghetti Squash Recipes

Vegan Recipes

Vegan Dinner Chickpea Kale Curry Stuffed Spaghetti Squash

4.3

( By Jennifer )

01 Information

Grade easy
Serving 5 servings
Calorie 258 Kcal
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

Chickpea Kale Curry

1/2 tsp. salt

1/2 lemon fresh, juiced

1 cup cilantro fresh, finely chopped

2 cups chickpeas cooked, drained and rinsed

100 g kale stems removed, chopped medium

1 cup tomato sauce thick, coulis-style

2 red chili finely chopped

1 tsp. garam masala

1.5 tsp. curry powder

1 onion medium, finely chopped

2 cloves garlic paste (1 tsp)

1 tsp. mustard seeds

1 tbsp. olive oil for curry

Spaghetti squash

1 tsp. black pepper

2 tsp. olive oil for spaghetti squash

1/2 tsp. salt

1 spaghetti squash large

03 Method

Step 1

Spaghetti Squash Preheat oven to 375 degrees F. Wash all the vegetables thoroughly and set aside.

Step 2

Slice squash in half lengthwise. Scoop out the seeds from the middle. Place the squash on a baking tray, cut side up.

Step 3

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.

Step 4

Let it cool. Use a fork to scrape the squash into strands. Leave the strands in the squash skins.

Step 5

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.

Step 6

Add the curry powder, garam masala, and red chili. Stir to coat the onions. Stir in the tomato sauce and kale and cook for 3 mins until the kale has wilted.

Step 7

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.

Step 8

Scrub the squash clean before slicing in half, and use a large sharp 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.

04 Author