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Vegan Curry With Baked Spaghetti Squash Noodles

This easy vegan curry with chickpeas with baked spaghetti squash noodles is gluten free, packed with fibre with no grains
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 506kcal


  • 2 spaghetti squash halved and seeds removed
  • 300 grams extra firm tofu cubed
  • 3 tbsp extra virgin olive oil divided
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 1/2 tbsp ginger minced
  • 1 1/2 tbsp red curry paste
  • 1 1/2 tbsp low sodium tamari
  • 1 1/2 tbsp maple syrup or to taste
  • juice of 1 small lime
  • 20 oz lite coconut milk
  • 1 sweet potato scrubbed and finely diced
  • 1 1/2 cups snap peas
  • 2 bell peppers cut into chunks
  • 1 can chickpeas drained and rinsed
  • salt and pepper to taste


  • To bake the spaghetti squash, cut the squash in half lengthwise and remove the inner seeds. Place it on a baking sheet lined with tin foil, poke some holes in it and cover with foil. Bake for one hour at 375 F until soft. Alternatively, you can microwaving the spaghetti squash by placing cut side down on a plate covered in plastic wrap for about 10-15 minutes or until soft. Scrape the flesh with a fork to pull it into noodles. Season with salt and pepper and keep the noodles in the squash shell. Set aside.
  • Place paper towel on a baking sheet and place the tofu on the paper towel. Top with more paper towel and a bunch of heavy items and press the moisture out for 15 minutes before cutting into bite sized cubes.
  • Then to a large pan, I heat half of the olive oil over medium heat, then add the tofu and brown on all sides. Season with a pinch each of salt and pepper and then remove and set aside.
  • Add the remaining olive oil and add in the onions, garlic, ginger, and red curry paste. Saute until fragrant. Add in the tamari, maple syrup, lime juice, coconut milk and sweet potatoes, cover and cook for 10 minutes until the sweet potatoes are almost completely soft.
  • Add in the snap peas, bell peppers and chickpeas and cook just until soft, about 5 minutes. Toss in the tofu, and toss everything with the sauce. Season everything with salt and pepper, to taste.
  • Serve the vegan curry sauce on top of the spaghetti squash and garnish with sesame seeds, toasted cashews and cilantro.


  • To save time, you can press your tofu while your spaghetti squash is in the oven.
  • Some other vegetables you can use include carrots, broccoli (cut into small pieces), spinach, or whatever you have in your fridge!
  • If you are having trouble cutting your spaghetti squash in half, I suggest poking a couple of holes in it and then microwaving it for 1-2 minutes. This should soften it up a bit to make it easier to cut into.
  • If you're not a fan of chickpeas, you can swap for lentils or another legume of your choice!
  • If you are making this to serve for a gluten-free friend, keep in mind that while tamari and soy sauce may taste the same, soy sauce contains gluten and cannot be swapped in.


Calories: 506kcal | Carbohydrates: 61g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Sodium: 649mg | Potassium: 1017mg | Fiber: 11g | Sugar: 25g | Vitamin A: 8338IU | Vitamin C: 111mg | Calcium: 187mg | Iron: 4mg