Spaghetti Squash Curry with Roasted Chickpeas

Updated at: Fri, 02 Feb 2024 19:58:02 GMT

Step 1

Preheat oven to 400˚

Step 2

Cut the spaghetti squash in half, scoop out the seeds (which make a great snack when seasoned and roasted!), place on a cooking sheet cut sides up, and brush with one tablespoon of olive oil. Roast at 400˚ for 50 minutes.

Step 3

While the squash is roasting, combine the rest of the curried squash ingredients to make the sauce. Chop green onions into thin slices.

Step 4

Prepare the chickpeas for roasting: Combine the drained chickpeas with 1 Tablespoon of olive oil, the salt, and the pepper. Spread in one layer on a cooking sheet covered in parchment paper.

Step 5

When the squash is removed from the oven, increase oven temperature to 450˚ and roast the chickpeas for 8-10 minutes, or until golden and slightly crispy.

Step 6

When the squash is cool enough to handle, shred the flesh with a fork and place into a medium size bowl. Add the sauce, and stir to combine.

Step 7

Scoop the curried spaghetti squash onto 4 plates, top with sliced green onions and a quarter of the roasted chickpeas and serve hot.

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