Spaghetti squash gratin with tomato and chickpea sauce

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

Preparation

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