Spaghetti Squash with Brussels Sprouts and Chickpeas

• 1 spaghetti squash
• 1 lb. brussels sprouts
• 1 large onion, thinly sliced
• 4 cloves garlic, crushed
• 1 cup vegetable broth, divided
• 15 oz. chickpeas, rinsed and drained
• 2 tsp. dried basil
• 1/4 tsp. red pepper flakes (more or less to taste)
• Salt and freshly ground black pepper to taste
• 2 tsp. fresh squeezed lemon juice

Preheat oven to 400 degrees. Using a skewer or pointed knife, pierce spaghetti squash through the center in about 15 places. Place on a baking sheet and bake on center rack of oven for 30 minutes; turn half way and bake for an additional 30 minutes or until the squash feels soft and can be pierced with a fork. Remove from oven and set aside to cool. After it’s cool enough to handle, cut in half, remove and discard the seeds. Using a fork, scrape out the strands of squash into a bowl and set aside. While the squash is in the oven or cooling, trim and discard the ends of the sprouts and cut in half. Quarter any larger sprouts. Place brussels sprouts in a bowl, drizzle with very little olive oil and toss. Spread sprouts on a baking sheet and bake for 15 minutes, tossing half way through. Remove from oven just as they are starting to brown. In a large deep non-stick skillet, cook the onions on medium to high heat about 5-7 minutes. Add the brussels sprouts, garlic and 1/2 cup vegetable broth and cover tightly. Cook for 3 to 5 minutes adding more broth if skillet becomes dry. Add the chickpeas, basil and red pepper flakes. Stir in the spaghetti squash and toss gently to combine. Cook until heated through. Add lemon juice, salt and freshly ground black pepper to taste. Serve.