Curried Spaghetti-Squash-And-Chickpea Toasts Recipe

Name: Curried Spaghetti-Squash-And-Chickpea Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (about 3 pounds) small spaghetti squash, halved and seeded; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1 onion, chopped; 1 carrot, finely chopped; 1 tablespoon ground coriander; 1 1/2 teaspoons ground cumin; 1/2 teaspoon crushed red pepper; 1/2 teaspoon finely grated orange zest; 1 1/2 teaspoons madras curry paste or curry powder; 1 can chickpeas, drained; 1/2 cup water; 1/2 cup chopped cilantro; Grilled peasant bread and toasted pumpkin seeds, for serving

Servings: persons

1 (about 3 pounds) small spaghetti squash, halved and seeded
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 onion, chopped
1 carrot, finely chopped
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon finely grated orange zest
1 1/2 teaspoons madras curry paste or curry powder
1 can chickpeas, drained
1/2 cup water
1/2 cup chopped cilantro
Grilled peasant bread and toasted pumpkin seeds, for serving

1
Preheat the oven to 350u00b0. Place the halved spaghetti squash cut side up on a baking sheet and brush it with 2 tablespoons of the olive oil. Season with salt and black pepper. Roast the spaghetti squash for about 45 minutes, until the flesh is tender and lightly browned in spots. Let cool slightly.
2
Meanwhile, in a large skillet, heat the remaining 1/4 cup of olive oil. Add the chopped onion and carrot and cook over moderate heat, stirring, until they are just softened, about 5 minutes. Add the coriander, cumin, crushed red pepper, grated orange zest and curry paste and cook, stirring, until fragrant, about 1 minute. Add the drained chickpeas and the water and simmer until the vegetables are very tender and the liquid has evaporated, about 5 minutes.
3
Using a fork, rake the squash into strands; you should have about 2 1/2 cups of squash. Add the chopped cilantro and squash to the curry and season with salt. Serve the curried squash over grilled peasant bread, garnished with toasted pumpkin seeds.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (about 3 pounds) small spaghetti squash, halved and seeded, 1/4 cup plus 2 tablespoons extra-virgin olive oil, Salt and freshly ground black pepper, 1 onion, chopped, and more.

Yes, Curried Spaghetti-Squash-And-Chickpea Toasts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Spaghetti-Squash-And-Chickpea Toasts

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