Curried Spaghetti Squash and Chickpeas with Toast Points

I know my last post was all curry and I tried to wait a while to put this recipe up but it's so darn good that I couldn't help myself. This is another Food and Wine Magazine recipe that can be served with toast points as a starter or eaten on it's own for a healthy dinner.

An added bonus is that this recipe takes less than 25 minutes to make.

Squash right after roasting 

Serves 6

Calories per serving: 167.83

Bonus Nutrition per serving: Fat 8.45g, Sat Fat 0.1g, Sodium 75.66mg, Carbs 20.55g, Fiber 5.75g, Sugars 5.83g, Protein 4.52g 

Ingredients
1 small to medium spaghetti squash
1/4 cup extra virgin olive oil
1 onion, chopped
1 carrot, finely chopped
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
1/2 tsp. finely grated orange zest
1 1/2 tsp. curry powder or madras curry paste
(1) 15 oz. can drained chickpeas
1/2 cup water
1/2 cup chopped cilantro (optional- I personally hate cilantro and didn't use it)
Grilled bread for toast points and roasted pumpkin seeds (seeds optional)

Method:
1. Food and Wine has you roasted the squash in the oven but who has time for that? This is the only reason I have a microwave- to roast spaghetti squash! Take the squash and pierce with a knife all over. Place (whole) in the microwave for about 12 minutes. Once done, take out and cut the squash in half. With a spoon scoop out the seeds. Then take a fork and scrape out the squash so it comes out like noodles. Place in a bowl and let cool slightly.

2. While the squash is cooking, in a large skillet heat the olive oil. Add the onion and carrot and cook over medium heat, stirring, until just softened, about 5 minutes. Add the coriander, cumin, crushed red pepper, some salt and pepper, orange zest, and curry powder/or paste. Cook until fragrant, about 1 minute. Add the drained chickpeas and water and simmer until the water is evaporated, about 5 minutes.

3. Add the squash and cilantro and toss. Serve on toast points with the pumpkin seeds on top.

Yum! Keeps for a few days in the fridge. If adding cilantro do so just before you eat it to keep the herb fresh.

Original Recipe here:
http://www.foodandwine.com/recipes/curried-spaghetti-squash-and-chickpea-toasts