StarInfiniteFood

1: Preheat oven to 400°F.

2: Add garlic and tbsp of olive oil to a small dish and place in the oven for 20 mins.

3: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt. Place cut side up on a baking sheet and roast for 30 to 40 mins, flipping after 15 minutes.

4: In a bowl, combine chickpeas with olive oil, salt, and pepper. Spread onto a parchment-lined baking sheet, add thyme and rosemary, and roast for 18-20 minutes.

5: When garlic is done, make the sauce by blending all ingredients including 1 tbsp oil from roasted garlic and the cooked garlic cloves until very smooth.

6: Add pistachios, lemon zest, and scallions to the chickpeas, remove thyme stems, and toss.

7: Scoop cooked squash into a bowl, add remaining garlic oil and arugula, and mix with salt and pepper to taste.

8: Plate the squash, top with chickpea mix, drizzle with sauce, and finish with Parmesan and black pepper.