Spicy Spaghetti Squash Curry with Roasted Chickpeas

Oh this recipe is delicious if you are into spices!

The recipe is as follows:
1 spaghetti squash
8 ounce can of plain tomato sauce
2 tablespoons olive oil
2 tablespoons mild curry powder
1 tablespoon of chili powder
2 teaspoons of sugar
1 1/2 teaspoons of cumin
1/2 teaspoon of salt
1/2 teaspoon of turmeric 

For the roasted chickpeas
1 15.5 ounce can chickpeas
1 tablespoon of olive oil
1/2 teaspoon of salt
1/4 teaspoon cracked pepper

Preheat the oven to 400F. Pierce the squash all around with a knife and roast for 1 hour to 1 hour and 20 minutes. Flip once around 30 minutes. The total time depends on the size of the squash. Once the skin is soft enough to pierce easily with a fork, it is done.

Turn the oven up to 450F for the chickpeas.

While the squash is cooking, combine well all the curry ingredients in a bowl.

Prepare the roasted chickpeas on a baking sheet lined with parchment paper. Drizzle with the oil, salt and pepper.

Roast in oven for approximately 10 minutes or until golden brown and slightly crispy. These are addictive!

Once the squash has cooled a little, slice in half and scoop out the seeds and that dark stringy stuff in the center.

Then scrape out all the spaghetti into a dish.

Combine everything and enjoy!

Yum, Yum!

Thank you for stopping by! ~Val