Cheesy Spaghetti Squash with Chickpea-Tomato Ragù & Parsley

Directions

1. Roast the prepared spaghetti squash on a parchment-lined sheet or a lightly oiled tray until the flesh can be pierced easily, about 20–25 minutes.
2. While the squash roasts, dice the onion and mince the garlic, placing them in a bowl together.
3. Heat oil in a skillet over medium-high heat, then add the onion and garlic with a pinch of salt and a pinch of crushed red pepper; cook, stirring occasionally, until starting to brown, 6–8 minutes.
4. Rinse and drain the chickpeas; add them to the skillet along with the diced tomatoes and a bit more salt, letting the ragù simmer on low heat as the squash finishes cooking.
5. When the ragù has begun to thicken and the squash is tender, finely grate the Parmesan and set it aside with half of the chopped parsley.
6. Scrape the squash flesh into strands with a fork once it has cooled slightly, then fold the strands into the Parmesan in the bowl and toss gently to combine before serving, topping with the remaining parsley.