Spaghetti Squash w/ Roasted Veggies

1 spaghetti squash, halved and cleaned out
2 pints grape tomatoes
1 red onion, chopped
1 can chickpeas (I used cannolini beans), drained and rinsed
3 cloves garlic (or more!), chopped
handful fresh rosemary and thyme, chopped
EVOO
salt and pepper

Preheat oven to 350. Place squash cut side down in a 13" x 9" pan filled with 1" water. Place pan on bottom rack of oven. Combine tomatoes, onion, chickpeas, garlic, and herbs on a sheet pan. Drizzle with EVOO and season with salt and pepper. Mix with hands. Place on top rack of oven. Bake both squash and vegetables for 1 hour. Remove squash, leaving vegetables in the oven, and let cool for 15 minutes before scraping out. Combine the vegetables and squash and enjoy! :)


You can also add bell peppers, zucchini, broccoli, etc. to the veggie mix. Tasty!