Spaghetti Squash Gratin with Chickpea Tomato Sauce

• Chickpeas Si Facile, well rinsed and drained - 1 jar of 500 ml
• Spaghetti squash - 1
• Olive oil - 2 tbsp
• French shallots - 3
• Chopped garlic cloves - 3
• Diced Tomatoes - 1 can 796 ml
• Rosemary - 1 tbsp
• Oregano 1 tbsp
• Salt and pepper - to taste
• Cheese of your choice - 2 cups

Preparation

1. Place rack in center of oven. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the squash in half on the short side, scoop out the seeds with a spoon and place both squash pieces side down on the baking sheet. Bake for about 45 minutes or until the squash is tender.
3. While the squash is in the oven, in a large skillet, brown the shallots in the oil. Add the garlic and continue cooking for 2 minutes. Add the rosemary, oregano, tomatoes and chickpeas. Season with salt and pepper. Simmer for about 5 minutes or until the liquid has evaporated.
4. When the squash has cooled slightly, shred the squash flesh using a fork.
5. Assemble. In a baking dish, distribute the squash and sauce, mixing well. Sprinkle with cheese and finish under the grill until the cheese is golden brown. Enjoy!