1 spaghetti squash 2 ½ pounds

6 Tbsp olive oil

2 Tbsp pistachios toasted and chopped

2 tsp lemon zest

7 tsp lemon juice

1 can chickpeas, rinsed

½ c chopped fresh parsley

½ c crumbled feta cheese

4 scallions, sliced

Cut the squash in half and clean out seeds. Brush with oil, season with salt and pepper and bake at 375° for 40 - 45 minutes. Cool completely. Combine zest and juice with ¼ cup oil. Scrape flesh from squash into strands. Add chickpeas. Gently toss squash with dressing. Cover and chill 2 hours. Tranfer to platter, sprinkle with cheese, parsley, scallions, and pistachios.