Vegan Curried Spaghetti Squash

Vegan Curried Spaghetti Squash

This recipe is perfect for a cold night. It is a flavor packed dish that not only looks great tastes great too. The best part about it is that if you run out of spaghetti you can scrape out dome more. It may take a bit to cook everything up but in the end it is totally worth it. You can also crape out the insides and put it in a container to store for later on in the week.

Serves 4


2 spaghetti squash
1 cup cooked chickpeas
1 cup red onion, sliced
½ cup small bell peppers, sliced
1 cup sliced portabella mushrooms
½ cup oil-packed sun-dried tomatoes, drained and sliced
⅓ cup golden raisins
1 Tbs finely chopped jalapeño chile
½ cup coconut milk
1½ tsp curry powder
2 Tbs thinly sliced basil


  1. Preheat oven to 375 F. Pierce squash in several places with knife. Microwave for 3 minutes to soften. Slice off ends, and stand squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet and add 1½ cups of water to cover surface. Bake for 30 minutes, or until squash yields when pressed.
  2. Cool squash cut side up for 10 minutes. Scrape squash halves with fork to release strands. Transfer strands to a large bowl, and stir in chickpeas, onion, peppers, mushrooms, sun-dried tomatoes, raisins, and jalapeño.
    Whisk together coconut milk and curry powder in bowl; stir into squash mixture, and toss to combine. Season with salt and pepper.
  3. Fill squash shells with mixture, and return to baking sheet, cut side up. Bake for 20 minutes, or until fully heated through. Garnish with basil.
Nutritional Facts: per serving
261cal; 8g protein; 10g total fat (7g sat fat); 41g carb; 0mg chol; 277mg sod; 9g fiber; 18g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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