Step 1

Preheat oven to 375 degrees F

Step 2

Wash all the vegetables thoroughly and set aside

Step 3

Slice squash in half lengthwise. Scoop out the seeds from the middle.

Step 4

Place the squash on a baking tray, cut side up.

Step 5

Drizzle with 2 tsp olive oil and sprinkle with 1 tsp salt and pepper. Turn face down.

Step 6

Bake for 50 mins to 1 hour or until the flesh is tender.

Step 7

Let it cool. Use a fork to scrape the squash into strands. Leave the strands in the squash skins.

Step 8

In a large pan over medium heat, add 1 tbsp olive oil and fry the mustard seeds until they start crackling

Step 9

Add the garlic, onion and fry until lightly brown

Step 10

Add the curry powder, garam masala and red chilli. Stir to coat the onions

Step 11

Stir in the tomato sauce and kale and cook for 3 mins until the kale has wilted

Step 12

Add the cooked chickpeas and 1/2 tsp salt and cook for a few minutes.

Step 13

Sprinkle with coriander.

Step 14

Stuff the squashes with the chickpea kale curry and squeeze juice of 1/2 lemon.