Sheet Pan Moroccan Spaghetti Squash

(From the Washington Post Food section, Sept. 6 – recommended by local shareholder Emily Harris)

1 spaghetti squash (about 4 pounds), cut in half lengthwise, seeds reserved
2 tablespoons olive oil, plus more for the seeds
15 ounces canned/cooked no-salt-added chickpeas, drained and rinsed
1/2 cup currants
2 cloves garlic, minced
1/2 teaspoon seasoning blend
Freshly ground black pepper

Preheat the oven to 400 degrees.
Place the squash, cut sides down, on a baking sheet.
Coat the squash seeds with a little oil, then spread them around the squash halves. Roast for 15 minutes or until the inverted squash halves are almost tender.
Meanwhile, toss together the chickpeas, currants, garlic, seasoning blend and 2 tablespoons of oil in a mixing bowl until evenly coated.
After the squash and seeds have roasted for 15 minutes, spread the chickpea mixture around the squash on the baking sheet; return to the oven and roast for 15 minutes or until the squash is softened to the touch.
Transfer to the stove top (off the heat). Invert the squash halves. Use a fork to shred the squash flesh into noodle-like strands.
Top with the chickpea mixture and the roasted squash seeds. Season lightly with salt and pepper; serve right away.