I bought another spaghetti squash, because there have been so many around and they are quite cheap at the moment. I've quite grown into liking spaghetti squash, as it can be slipped into so many dishes, like curries, veggie lasagnes, pasta sauces etc. I always roast the squash brushed with oil and then just scoop out the flesh. Have you tried any other cooking methods with it?
Now I made another curry with spaghetti squash. I also added bell pepper, chickpeas and red lentils to the curry, and it was really wholesome and flavoursome. The bell peppers brought the slight crunch and nice red colour, and the red lentil added nicely body to the sauce. Chickpeas are of course always good in warming curries.
The curry is fully vegan, and also quite a budget meal, if you want to save some money before Christmas. Have a look at my recipe below.
Chickpea and spaghetti squash curry
½ spaghetti squash
1 red bell pepper
1 large onion
2 garlic cloves
1 red chilli
2 cm fresh ginger
1 cup cooked chickpeas
1/3 cup red lentils
2 tbsp garam masala spice mix
½ tsp ground turmeric
1 tbsp vegetable powder stock
250 ml coconut milk
1 cup jasmine rice
Roast the spaghetti squash in the oven, and scoop the flesh out once it's done.
Soak the lentils in water.
Chop the vegetables and start cooking the onions in the vegetable oil.
Add the garlic, chilli, ginger and bell pepper to the pan.
Than add the chickpeas, lentils and spices.
Stir for a while and then also add the coconut milk and let simmer until the flavours have blended nicely.
Stir the roasted spaghetti squash in.
Cook the rice and serve it with the curry.
The cooking event was started by Susan from The Well-Seasoned Cook and is now hosted by Lisa from Lisa's Kitchen. It's a lovely cooking challenge for vegan and vegetarian food featuring legumes.