Buffalo Chickpea Spaghetti Squash

1. Preheat oven to 400F. Cut the spaghetti squash in half and scoop out the seeds. You can microwave the squash for 3-4 minutes to soften it before cutting if desired.
2. Spray a baking pan with nonstick spray and place the spaghetti squash halves face down on the pan. Bake for 50 minutes at 400F.
3. After the spaghetti squash has been baking for 30 minutes, prepare the chickpeas: Drain and pat them dry. In a bowl, add a melted tablespoon of coconut oil and coat the chickpeas. Then add 2 tablespoons of Siete hot sauce and toss to combine.
4. Place the coated chickpeas on a separate baking sheet (or alongside the squash if space allows) and bake for 15 minutes. Once the spaghetti squash is done, broil the chickpeas briefly until slightly crispy.
5. Once the spaghetti squash is cooked, scoop out some of the strands from the squash halves. Add fresh greens and onions, then top with the buffalo chickpeas. Serve warm.