this was one of those meals that was so simple to prepare using mainly pantry staples that when i took a bite, I was completely floored by how delicious it was. not to mention it took almost no time at all to make.
i knew i wanted to use the spaghetti squash i had pre-roasted- it’s a delicious and light grain and gluten-free way to enjoy a pasta like dish with all the added benefits of folate, potassium and vitamins a and c. but i was getting sick of all the classic options like classic tomato sauce and pesto (i know, i surprised myself with that one) so i needed a new and fresh sauce, but with minimal ingredients on hand.
as i was scouring my cupboards for inspiration, my eyes fell upon the curry jar and suddenly i knew my inspirations. this is a dish reminiscent of chana masala but with spaghetti squash instead of the rice. and believe me, the two compliment each other perfectly. the light sweetness of the squash combined with the savoury and spicy goodness of the curry really hit one out of the park (weird, i never use sports metaphors…. i have made this 3 times since and i never regret it, even with all the leftovers to eat.
this dish only takes about 20 min to make if you’ve pre-roasted your squash making it the perfect “healthy in a hurry” dish. i always like to pre-roast my spaghetti squash when i have some spare time, that way it’s ready to go when i want it. there’s nothing worse than being desperately hungry and having to wait for your squash to cool before scraping out the insides!
i hope you enjoy this nourishing and warming meal- you don’t need loads of time or ingredients to eat deliciously :)
curry tomato spaghetti squash (vegan, gluten-free, sugar-free)document.write(”);
ingredients (4 servings)
- 1 onion, diced
- 1 clove garlic, minced
- 1 1/2 tbsp curry powder
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp red pepper flakes
- 1/8 tsp ginger
- 1/8 tsp smoked paprika
- 28 oz. can tomatoes
- 2 cups cooked chickpeas (or 1 can)
- 1 spaghetti squash, cut in half and roasted cut sides down at 400f for 30 min
- chopped cashews and cilantro for serving (optional)
sauté the onion in oil (i used coconut) until turning translucent, about 5 min. add the garlic and sauté for another minute. add spices and continue to cook for another minute.
add the canned tomatoes, bring to a simmer and and cook, covered for about 15 minutes. if the liquid hasn’t reduced take the cover off and simmer for a couple minutes till the sauce has thickened. add in the chickpeas and spaghetti squash and cook until heated through, about 2 minutes.
serve with chopped cashews and cilantro if desired!