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Chickpea Kale Curry Stuffed Spaghetti Squash
Chickpea Kale Curry Stuffed Spaghetti Squash
Cathy Kirkham
2
Dinner
A delicious, vegetarian, gluten free meal with a colourful flavour profile.
Ingredients
- 1 spaghetti squash, cut in half, seeds removed
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 2 cloves garlic, minced
- 1 med. onion, finely chopped
- 2 tsp curry powder
- 1½ tsp garam masala
- 1 small red chili pepper, finely chopped
- 1 jar Paese Mio Verdure Pasta Sauce
- 1 bunch Lacinato kale, chopped, stems removed
- 1 small can chickpeas drained & rinsed
- 1 cup cilantro, finely chopped
- 1 tbsp fresh lemon juice
- ½ tsp salt
Directions
Drizzle inside of squash with oil, season with salt and pepper. Turn cut side down on parchment paper lined baking tray and bake at 375ºF for about 50-60 minutes.
Remove from oven and let cool slightly. Use a fork to separate the flesh into strands, leave in squash shell.
Heat oil in fry pan, cook mustard seeds until they start cracking. Add garlic and onion and cook about 5 minutes. Add curry powder, garam masala and chili pepper, stir to mix.
Add the pasta sauce and kale, cook 3-5 minutes.
Add chickpeas and salt, heat through. Add lemon juice and cilantro. Spoon into squash shells and serve.
