Spaghetti Squash Curry with Roasted Chickpeas
Have you ever eaten an amazing meal at a restaurant, and lived the rest of your days haunted by the deliciousness of that meal until you finally figured out how to duplicate it at home? This spaghetti squash curry with roasted chickpeas has been my meal haunting for a few years, ever since I my first visit to Cleveland’s renowned Greenhouse Tavern. It was the only vegan entree on the entire menu, but at the time I was a pretty picky eater and curry definitely intimidated me. Luckily, I ordered it anyway, and it quickly became a favorite restaurant memory.
Unfortunately, the Greenhouse Tavern’s sustainable menu is always changing due to local produce availability, and I’ve never seen spaghetti squash curry with roasted chickpeas on it again, so I was forced to do a little experimenting in my own kitchen. I think I finally got it right! If you’re as excited about comfort food season as I am, you must try this recipe! It’s not too spicy, but it’s definitely delicious and so flavorful. Oh, and as a bonus? It’s also paleo, vegan, and gluten-free! Dieters, rejoice!
- 1 spaghetti squash
- 8 oz. can of tomato sauce
- 2 T olive oil, halved
- 2 T mild curry powder
- 1 T chili powder
- 2 t sugar
- 1 1/2 t cumin
- 1/2 t salt
- 1/2 t garlic powder
- 1/2 t turmeric
- 1 can of unsalted chickpeas
- 1 T olive oil
- 1/2 t salt
- 1/4 t cracked black pepper
- Preheat oven to 400˚
- 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. While the squash is roasting, combine the rest of the curried squash ingredients to make the sauce. Then prepare the chickpeas for roasting (directions below). When the squash is removed from the oven, allow it to cool while you roast the chickpeas. 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. Scoop the curried spaghetti squash onto 4 plates, top with sliced green onions and a quarter of the roasted chickpeas and serve hot.
- 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. Roast at 450˚ for about ten minutes, or until golden and slightly crispy.
This looks and sounds delicious, but we don’t get spaghetti squash in South Africa. It looks so cool.
I’ll definitely have to try this out. It looks so tasty!
These images will haunt me until I cook this for myself!
This is exactly the kind of food I like to eat in the fall/winter. Thanks for sharing!
This combines all of my favorite foods- curry, chickpeas, SPAGHETTI SQUASH?! Ever since I had spaghetti squash for the first time I fell in love and swore I’d never eat noodles again haha… So cool how it just pulls apart like that- I’m amazed every time! Anyway, your pics are gorgeous and I’ll def be making this as soon as it cools off a bit more in Tennessee :)
Looks delish! I have pinned it to try soon!!! Thanks
The boyfriend and I are making this tonight! We’ll have to e-mail you some of the *ahem* choicer photographs from the experiment!
I just made this for lunch – it was so yummy! And so easy!