Preheat oven to 450 degrees. Microwave spaghetti squash whole to soften before cutting right down the middle. Scoop out the seeds, and then drizzle with 1 tbsp olive oil, seasoning with salt and pepper. Cook in oven for 40 minutes.

Meanwhile, dice tomatoes and rinse chickpeas. Heat 1 tbsp olive oil on medium-high heat and add garlic, cooking for 2 minutes until softened. Add tomatoes and lower heat, stirring occasionally for 15 minutes. Add chickpeas and keep warm on lower heat.

For extra richness, melt butter in small saucepan and roast garlic over high heat for 3 minutes, stirring often until garlic turns a light brown. Set aside. This can also be done strictly with olive oil.

When squash comes out of the oven, use a fork to scrape away at the insides, pulling out spaghetti like stands of squash. Scrape out the squash and mix with butter/olive oil and roasted garlic sauce, along with chopped parsley.

Place spaghetti squash in the centre of your plate, and ladle chickpea ragout overtop, garnishing with some fresh watercress. Enjoy!