Layers of Happiness

1 Preheat the oven to 425 degrees and line a large rimmed baking sheet with parchment paper.
2 Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out.
3 Lightly spray both sides with olive oil. Season with salt and pepper, then flip the rings over and season again.
4 Roast in the preheated oven until the squash is tender, about 30 minutes.
5 When the squash is done, set it aside on the counter while you cook the chickpeas and kale. It will be easier to handle if you let it cool for 10 minutes before taking it apart.
6 Heat a large skillet over medium heat, then add the remaining two Tablespoons of olive oil, onion, and garlic. Cook over medium heat, stirring often until the onion is translucent, about 2 minutes. Then add the chickpeas, rosemary, and chili flakes. Cook over medium heat, stirring often, until the chickpeas start are browned and toasted, about 3 minutes. Turn the heat down slightly to medium-low and add the lemon juice and kale. Cook until kale has cooked down and wilted.
7 Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add 1/4 cup of parmesan and toss everything together just to combine.
8 Serve immediately with more parmesan over top. Seriously. It makes the dish.