Mango Chickpea Stuffed Spaghetti Squash
Ingredients
2 small spaghetti squash, about 1 1/2 to 2 lb each
2 tbsp olive oil, divided
3/4 tsp kosher salt, divided
1/4 tsp ground black pepper
1 small yellow onion, diced
2 garlic cloves, minced
1 tsp mild curry powder
1/2 tsp ground cumin
1 can chickpeas, 15 oz, drained and rinsed
1/3 cup unsweetened coconut milk
1 1/2 cups firm-ripe mango, peeled and diced
1 tbsp fresh lime juice
1/4 cup chopped cilantro
2 tbsp toasted pumpkin seeds
Instructions
- Heat the oven to 400 F. Carefully halve the squash lengthwise and scoop out the seeds. Rub the cut surfaces with 1 tbsp oil, 1/2 tsp salt and the pepper. Arrange cut-side down on a lined baking sheet.
- Roast for 35 to 45 minutes, until a fork easily pierces the flesh. Turn the halves cut-side up. Use a fork to loosen the strands, leaving a sturdy border and keeping the shells intact.
- While the squash roasts, heat the remaining oil in a large skillet. Cook the onion for 5 minutes. Add the garlic, curry powder and cumin and stir for 30 seconds.
- Add the chickpeas, coconut milk and remaining salt. Simmer for 4 minutes, then fold in the spinach until wilted. Stir in the mango and lime juice and remove from the heat. The mango should stay in distinct pieces.
- Gently mix some of the loosened squash strands with the filling. Divide the filling among the four shells and return to the oven for 8 to 10 minutes, until hot throughout.
- Finish with cilantro and pumpkin seeds. Serve one filled squash half per person. Refrigerate leftovers promptly and use within 3 to 4 days.
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