Taco-Stuffed Spaghetti Squash Boats
[Vegan, Gluten-Free]

To Make the Roasted Spaghetti Squash:

1. Preheat oven to 400°F and line a medium sized baking sheet with parchment paper.
2. Cut the squash in half lengthwise and scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, and drizzle olive oil on the inside of the squash halves. Rub the oil in with your fingers or a grill brush. Lightly sprinkle each half with salt and pepper. Roast 45 minutes or until the skin gives easily under pressure and the inside is tender.

To Make the Chickpea, Quinoa, and Veggie "Taco Meat":

1. In a large skillet over medium heat, heat the oil and sauté the white onions with the salt for about 5 minutes or until translucent.
2. Add the zucchini, red bell pepper, and mushrooms and sauté for another 5 minutes.
3. Add the chickepas, cooked white quinoa, and spices. Sauté another 5 minutes. Taste and adjust seasonings as needed.

To Assemble:

1. Once the spaghetti squash has cooled enough to handle, use a fork to scrape the inside so the strands appear. Move the spaghetti noodles around to create a small bed in the center of each half for the "taco meat."
2. Top each squash half with the "taco meat" and garnishes. Serve immediately.