Curry Tomato Spaghetti Squash
1 1/2 tablespoon curry powder
1/4 teaspoon red pepper flakes
1/8 teaspoon paprika
1 can crushed tomatoes
1 roasted & scraped out spaghetti squash
Chopped raw cashewsShop this recipe
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.