Curried Spaghetti-Squash-and-Chickpea Toasts
This gluten free and vegan recipe serves 6. One serving contains 214 calories, 5g of protein, and 12g of fat. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up spaghetti squash, orange zest, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.
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.
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.
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.