Chickpea kale curry stuffed spaghetti squash

By Shahzadi Devje
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Ingredients

Spaghetti squash:

  • 1 spaghetti squash large
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil for spaghetti squash
  • 1 teaspoon black pepper

Chickpea kale curry:

  • 1 tablespoon olive oil for curry
  • 1 teaspoon mustard seeds
  • 2 cloves garlic paste (1 teaspoon)
  • 1 onion medium, finely chopped
  • 1.5 teaspoon curry powder
  • 1 teaspoon garam masala
  • 2 red chili finely chopped
  • 1 cup tomato sauce thick, coulis-style
  • 100 grams kale stems removed, chopped medium
  • 2 cups chickpeas cooked, drained and rinsed
  • 1 cup cilantro fresh, finely chopped
  • 1/2 lemon fresh, juiced
  • 1/2 teaspoon salt

Directions

Spaghetti squash:

  1. Preheat oven to 375 degrees F
  2. Wash all the vegetables thoroughly and set aside.
  3. Slice squash in half lengthwise. Scoop out the seeds from the middle.
  4. Place the squash on a baking tray, cut side up.
  5. Drizzle with two teaspoons olive oil and sprinkle with one teaspoon salt and pepper. Turn face down.
  6. Bake for 50 minutes to one hour or until the flesh is tender.
  7. Let it cool. Use a fork to scrape the squash into strands. Leave the strands in the squash skins.

Chickpea kale curry:

  1. In a large pan over medium heat, add one tablespoon olive oil and fry the mustard seeds until they start crackling
  2. Add the garlic, onion and fry until lightly brown.
  3. Add the curry powder, garam masala and red chilli. Stir to coat the onions.
  4. Stir in the tomato sauce and kale and cook for three minutes until the kale has wilted.
  5. Add the cooked chickpeas and 1/2 teaspoon salt and cook for a few minutes.
  6. Sprinkle with coriander.
  7. Stuff the squashes with the chickpea kale curry and squeeze juice of 1/2 lemon.

Notes:

  1. Scrub the squash clean before slicing in half, and use a large sharp knife to help you cut through successfully.
  2. Use a brush or your hands to spread the oil over the squash halves. Cook faced down in the middle shelf of your oven.
  3. Wait for the squash to cool before using a fork to separate the strands. Be gentle.
  4. Heat the mustard seeds on medium heat to prevent burning. Keep a close eye as they crackle pretty quickly. You want to wait for them to crackle to ensure they release their flavor.
  5. Use a thick coulis-style tomato sauce as you don't want a runny curry.

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