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This chickpea curry has such amazing presentation, you'll be amazed at how quickly you can whip it up! Spaghetti squash is simply halved, scooped out, filled with deliciously seasoned chickpeas and tomatoes, and then baked. It's not your conventional curry at all, but it's just as hearty, flavorful, and filling!

Curried Chickpeas Stuffed Spaghetti Squash [Vegan]

$2.99
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Calories

103

Serves

4

Cooking Time

120

Ingredients You Need for Curried Chickpeas Stuffed Spaghetti Squash [Vegan]

  • 1 halved spaghetti squash , baked for 1 1/2 hrs, at 375°F
  • 2 medium tomatoes, chopped
  • 1 14-ounce can of chickpeas, drained and strained
  • 1 cup of fresh, chopped cilantro
  • 2 tablespoons olive oil
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

How to Prepare Curried Chickpeas Stuffed Spaghetti Squash [Vegan]

  1. Bake the spaghetti squash and set aside.
  2. In a bowl, combine all ingredients, and stir well (leave a bit of cilantro for garnish).
  3. Scoop the mixture from the bowl into the wells of the halved squash.
  4. Bake for 30 minutes at 375°F.
  5. Remove from oven and top with cilantro.
  6. Halve the halves. Serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 103 | Carbs: 13 g | Fat: 8 g | Protein: 2 g | Sodium: 33 mg | Sugar: 4 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Maria Koutsogiannis

See My Recipes

I’m Maria, a Greek Canadian with a big heart and massive love for delicious comfort food and all things plant-based. My history of battling an eating disorder fueled my passion for nourishing, body-loving food. So instead of fearing food, I became a creative, bad-ass recipe developer. I created Food By Maria as a platform to share my love for easy, delicious, plant-based eating. We’re talking about the kind of recipes that even the meat-eaters will enjoy.

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