Easy Spaghetti Squash with Chickpea Marinara

1. To cook the spaghetti squash: Microwave it for 2 minutes, then carefully cut it in half. Bake the squash at 400°F (200°C) for approximately 40 minutes, or until tender. 
2. While the squash bakes, prepare the chickpea mixture: In a pan, add a little olive oil and the drained chickpeas. Cook on medium heat. 
3. Stir in the tomato basil marinara and your desired spices (sea salt, pepper, garlic powder, thyme, oregano, and red pepper flakes were used here). 
4. Add a big handful of fresh spinach to the pan and cook until wilted. 
5. Once the spaghetti squash is cooked, use a fork to scrape out the 'spaghetti' strands. Top the cooked spaghetti squash with the warm chickpea marinara mixture.