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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

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Indian Spiced Spaghetti Squash “Pasta”

Before last week, I had never made spaghetti squash before.

I had never even bought spaghetti squash before.

While that was primarily because I was pretty sure the husband would get freaked out at the idea of spaghetti squash (no way would that fly as a pasta substitution – he would make a face and say, “that’s weird. you can’t call that pasta”), I was also a little intimidated by the idea of cooking it and making it taste good.

But then, a couple weeks ago, I joined a CSA.

In our first box came spaghetti squash.

And so I set out on a quest to make the most wonderful spaghetti squash recipe that was spicy, delicious, and filling. One that the husband would enjoy, and one that would make a great Sunday night dinner.

Since spaghetti squash alone is pretty bland, I decided to turn it into an Indian inspired “pasta.”

To start, I added rich spices like cumin, coriander and cayenne, and then threw in some chickpeas and cashews for texture. For some freshness, I added cilantro and tomatoes.

While making spaghetti squash is somewhat labor intensive (you’ll see in the directions), it was still great to try and I had fun scraping out the squash to make my Indian “spaghetti.” It is pretty amazing how, once baked, the squash literally makes flawless spaghetti shaped strands when you scrape it out with a fork!

This recipe turned out to have the perfect balance of flavors, and we really could eat it like a pasta dish! The husband actually liked it, and we pretty much had no leftovers.

The Ingredients

  • 1 spaghetti squash
  • 1 15oz can chickpeas, rinsed and drained
  • 1 15oz can fire roasted tomatoes
  • 4 cloves garlic, minced
  • 1.5 teaspoon ground cumin
  • 1/2 tsp ras al hanout
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 3/4 teaspoon salt
  • chopped cashews
  • chopped cilantro for garnish
The Directions
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Step 1: Prep your spaghetti squash — Cut it in half, scrape out all the seeds and gunky pulp, and roast it face down in an oiled baking dish at 375 degrees for 40 minutes. Let cool.
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Step 2: Scrape out the spaghetti squash with a fork, until you have a bowl full of cooked “squash pasta.”
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Step 3: Set the squash aside, and heat a large pot over medium heat.
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Step 4: Put the chickpeas, tomatoes, garlic, and all the spices (cumin through salt) in the pot. Cover, and bring to a boil. Simmer until the chickpeas have softened, about 15-30 minutes (depending on how soft you want the chickpeas). Once the chickpeas have cooked, add the spaghetti squash into the pot, and stir to combine.
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 Step 5: Toss with cilantro and cashews, and serve.
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This recipe just happens to be vegan, healthy and gluten-free – and it’s just a really unique dish overall.
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I hope this post inspires you to try spaghetti squash at home – you won’t be disappointed!
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Indian Spiced Spaghetti Squash “Pasta”

Total Time: 60 minutes

Yield: 4 servings

Serving Size: 1/4 of the recipe + 1 Tbsp cashews

Calories per serving: 214

Fat per serving: 4.6g

Nutritional Info Per Serving: 214 Calories, 4.6g Fat, 362.5mg Sodium, 39.1g Carbs, 7.6g Fiber, 10.4g Sugar, 7.2g Protein

Ingredients

  • 1 spaghetti squash
  • 1 15oz can chickpeas, rinsed and drained
  • 1 15oz can fire roasted tomatoes
  • 4 cloves garlic, minced
  • 1.5 teaspoon ground cumin
  • 1/2 tsp ras al hanout
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 3/4 teaspoon salt
  • chopped cashews (1 tbsp per serving)
  • chopped cilantro for garnish

Instructions

  1. Prep your spaghetti squash — Cut it in half, scrape out all the seeds and gunky pulp, and roast it face down in an oiled baking dish at 375 degrees for 40 minutes. Let cool.
  2. Scrape out the spaghetti squash with a fork, until you have a bowl full of cooked “squash pasta.”
  3. Set the squash aside, and heat a large pot over medium heat.
  4. Put the chickpeas, tomatoes, garlic, and all the spices (cumin through salt) in the pot. Cover, and bring to a boil. Simmer until the chickpeas have softened, about 15-30 minutes (depending on how soft you want the chickpeas). Once the chickpeas have cooked, add the spaghetti squash into the pot, and stir to combine.
  5. Toss with cilantro and cashews, and serve.
http://www.pickyeaterblog.com/indian-spiced-spaghetti-squash-pasta/

 

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30 responses to “Indian Spiced Spaghetti Squash “Pasta””

  1. I only started eating spaghetti squash this year, too. I usually top mine with a tomato sauce with basil but your Indian spiced version sounds delicious. I’ll have to try that next time.

    • You know, I was thinking of going Italian originally when I was making this recipe – but then I decided to switch to Indian. You’ll have to tell me which version you like better!

  2. I’ve been nervous about spaghetti squash, too, but since I’ve gone primal, I miss pasta and have been curating spaghetti squash recipes. Apparently, the best and easiest way to make it is to cut it in half, put it face down on paper towels and put it in the microwave for 8 minutes. A FB friend cooks hers this way and immediately switched over from the 40 minutes roasting in the oven routine. Thanks for the recipe. This sounds yummy.

    • Oh that is such a great tip Jenn!! I had no idea you could effectively “roast” spaghetti squash in the microwave – that’s super cool. I’ll definitely have to try that next time, it certainly cuts down on prep time for this recipe!

  3. I’m so excited to try this recipe! Especially now that’s an Indian version. I’ve been wanting to try spaghetti squash, but was looking for a creative recipe that didn’t require tomato sauce. Yay!

    • Thanks Dixya! You should definitely try it at least once – I was surprised as to how easy it was to work with once I roasted it (and after I enlisted the husband’s help in cutting it in half – it was a big squash!) Can’t wait to hear how you like this recipe!

    • Thanks Sara!! Yeah I really liked combining it with spices that have such a deep flavor – it really makes the squash so much more flavorful. Can’t wait for you to try this recipe!

    • It really is! It’s definitely one of the cooler, more interesting vegetables. I can totally see an Italian/Mediterranean version of this recipe working well! You’ll have to let me know how you like this recipe compared to your original one!

    • Aw thank you so much Cassi!! I’m so glad you like my blog – and thanks for the shout out 🙂 I love what you did with the spaghetti squash in your recipe – the addition of feta and garlic probably gave it some really great flavor!

  4. I love spaghetti squash. I usually boil mine, but it seems like it would be easier to bake it. Thanks for sharing this recipe, it looks delicious.

    xo, jin

    • Oh that’s really interesting – I never thought of boiling it as an option! Let me know how this recipe turns out for you Jin!

  5. Oh Wow! I can remember in the 70’s my mom being on this spaghetti squash “kick”. We had it almost once a week, but always with her homemade Spaghetti sauce. I’m trying this one tonight! I’ll probably have to make my Ras al Hanout from scratch (no Williams & Sonoma or whole foods in my small city), but hey- I make my own garam masala, so it shouldn’t be too hard. Santosh and I belong to a CSA too. For me, it was my first introduction to a daikon! Luckily for us, our CSA provides a little newsletter with recipes for most of the box’s ingredients. Pretty neat! So I ended up using the daikon in a salad for which they had provided a recipe. Now I’m just proud that I know what a daikon is! LOL! (we found our csa on localharvest.org, btw).
    Keep it comin’!
    Lisa

    • That is so cool that your mom used to cook spaghetti squash in the 70s! I think it would taste great with a homemade marinara – you can totally do it Italian style. I can’t wait to hear how this recipe turns out for you – I’m sure you will love it! Very impressive that you make your own spice blends btw!! 🙂

  6. I totally LOVE the stuff, NICE recipe; I usually turn it into Spaghetti parmesan; this Kicks! With Chapati’s and Rice. 😉

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