Stuffed Spaghetti Squash

Preheat the oven to 400°F. 2. Cut the squash in half and remove the seeds. Brush with olive oil, salt, and pepper. 3. Place cut-side down on a baking sheet and roast for 30-40 minutes or until tender. 4. In a pan over medium heat with a splash of olive oil, sauté the chickpeas for 5 minutes. Add the kale and onion and cook for 2 more minutes. 5. Remove the squash from the oven and use a fork to shred the insides. 6. Top the squash with the sauteed vegetables and drizzle with tahini. 7. Serve warm.