Preheat oven to 400 degrees F.*
Pierce your spaghetti squashes several times with a fork.
Place on a baking sheet and bake for 1.25-1.5 hours.
Cut open and let cool on baking sheet.
Scoop out seeds once cooled down and then run a fork through each half to create noodles.
For the Chickpeas:
In a large bowl combine all ingredients until chickpeas are well coated.
Spread out on a baking sheet and bake for 20-25 mins (at 400) or until chickpeas are browned and crispy.
For the Pesto:
Combine all pesto ingredients in a blender or food processor. Thin out with additional water if necessary.
To Serve:
Top each spaghetti squash with pesto and chickpeas.
Serve warm.