Recipe by: Gabby Ouimet,
Serves: 4 servings
Prep Time: Quick & Easy


1 diced yellow onions

1 clove minced garlic

1 1/2 tablespoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon red pepper flakes

1/8 teaspoon ground ginger

1/8 teaspoon paprika

1 can crushed tomatoes

1 can canned chick peas (garbanzo)

1 roasted & scraped out spaghetti squash

Chopped raw cashews

for garnish cilantro

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1. Sauté the onion in oil (like coconut oil) until turning translucent, about 5 min. Add the garlic and sauté for another minute. Add spices and continue to cook for another minute.

2. Add the canned tomatoes, bring to a simmer and cook, covered for about 15 minutes. If the liquid hasn’t reduced take the cover off and simmer for a couple minutes till the sauce has thickened. Add in the chickpeas and spaghetti squash and cook until heated through, about 2 minutes.

3. Serve with chopped cashews and cilantro if desired!

Chef’s notes: Keeps in the fridge for about 4 days.