Baked Spaghetti Squash

1 large spaghetti squash                    
1 bunch broccolini (or 2 cups broccoli florets)
1 tbsp. olive oil                        
4 cloves minced garlic
1/4 tsp. red pepper flakes                    
1/2 tsp. Celtic salt
1/4 tsp. ground black pepper                
1/4 cup imported Grana Padano cheese
1/2 tsp. Italian seasonings                    
1 cup cooked chickpeas
crumbled feta (optional)

Preheat oven to 400ºF.  Cut squash in half, scoop out seeds (reserve for roasting) and place face-down on a parchment-lined baking sheet.  Bake for 40 minutes.  When squash is done, remove and allow to cool to the touch.  Scrape out squash with a fork and reserve shells for baking.

In a large skillet, heat oil over medium heat and add garlic for 1 minute.  Cut broccolini or florets into bite-size pieces and add to skillet, along with chickpeas and red pepper flakes.  Add water if needed, 5 minutes or until broccoli is tender.  Remove and place in a large mixing bowl.  Add cheese and Italian seasonings, and season with Celtic salt and pepper.  Top with feta, if using, and return mixture to shells and bake for 10 minutes.  Serve immediately.