Spaghetti Squash Curry with Roasted Chickpeas

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For the Curried Squash

  • 1 spaghetti squash
  • 8 ounce can of tomato sauce
  • 2 tablespoon olive oil, halved
  • 2 tablespoon mild curry powder
  • 1 tablespoon chili powder
  • 1 ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon turmeric

For the Roasted Chickpeas

  • 1 can of unsalted chickpeas
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ tablespoon cracked black pepper


  1. Preheat oven to 400˚.
  2. Cut the spaghetti squash in half, scoop out the seeds, place on a cooking sheet cut sides up, and brush with olive oil. Roast at 400˚ for 50 minutes.
  3. While the squash is roasting, combine the rest of the curried squash ingredients to make the sauce. 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 with a fork and place into a medium size bowl. Add the sauce and stir to combine.
  4. Combine the drained chickpeas with olive oil, salt, and 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.


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