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While searching for recipes for my Vegan Challenge (which is now over...thank god!) I found this recipe in Food & Wine Magazine. It is so versatile. You can serve it is as an appetizer on toasts and give a whole new meaning to Bruschetta. Your guests will not be disappointed with the curry flavors bursting from this colorful appetizer. Or you can serve this very filling vegetarian dish as a meal, minus the toast, and you have a healthy low carb high protein meal.Spaghetti squash gets its name because once cooked you can use a fork to pull the flesh into long strands just like Spaghetti. It most definitely my new favorite thing to make.
Curried Spaghetti-Squash-and-Chickpea Toasts
Ingredients
1 small spaghetti squash (about 3 pounds), halved & seeded
1/4 cup plus 2 tablespoons extra-virgin olive oil
salt & fresh ground pepper
1 yellow 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 curry powder
one 15 ounce can chickpea's, drained
1/2 cup water
1/2 cup chopped cilantro
grilled peasant bread and toasted pumpkin seeds for serving
Directions
Preheat the oven to 350 degrees. 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 pepper. Roast the squash for about 45 minutes, until the flesh is tender and lightly browned in spots. Let cool slightly.
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 powder, 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 the grilled peasant bread, garnished with toasted pumpkin seeds.
Enjoy!
Curried Spaghetti-Squash-and-Chickpea Toasts
Ingredients
1 small spaghetti squash (about 3 pounds), halved & seeded
1/4 cup plus 2 tablespoons extra-virgin olive oil
salt & fresh ground pepper
1 yellow 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 curry powder
one 15 ounce can chickpea's, drained
1/2 cup water
1/2 cup chopped cilantro
grilled peasant bread and toasted pumpkin seeds for serving
Directions
Preheat the oven to 350 degrees. 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 pepper. Roast the squash for about 45 minutes, until the flesh is tender and lightly browned in spots. Let cool slightly.
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 powder, 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 the grilled peasant bread, garnished with toasted pumpkin seeds.
Enjoy!
Hey Marci,
ReplyDeleteDefinitely going to try this one! I saw that you've posted some stuff from Nobel Pig and wanted to tell you to check out Smitten Kitchen if you haven't heard of it. Good stuff on there that you might like! Hope all is well.
McKenzie