Spaghetti Squash Recipe - Pink and Blue Magazine

Preheat the oven to 400 F. Cut squash in 1/2 lengthwise. Scoop at the seeds, and brush inside of a squash with a tbsp of olive oil.
Roast halves face down on baking pan for 30-40 minutes until soft and seperate into strands.
While the squash cooks, heat the remaining oil in small medium heat. Add garlic, cook for about a mrute. Stir squash, salt, raisins , chickpeas.
When the squash is done, remove it from the oven and let it sit for 5 minutes until it cools. Use a fork to a bowl.
Seperate the strands as you do. Toss the squash with the spiced oil mixture and solantre, and serve over cuz-cuz.

1 1/2 tsp sea salt
3 tbsp gorden raisins (or crushed pecans, almond orcrnabaries mix)
cinamon to taste
1/2 (15 ounce) of a can of chickpeas drained and rinsed
2 tbsp chopped fresh cilantro (I recomand use a lot)