Spaghetti Squash and Chickpea Sauté

In a tiny bowl, toss onion, juice, and a pinch every salt and pepper. during a slippery frypan, heat one tablespoon vegetable oil and shredded garlic till starting to flip golden brown. Add chickpeas; cook for two minutes. Toss with pasta squash, one tablespoon vegetable oil, and 1/4 teaspoon every salt and pepper.Scoop out the seeds, then drizzle with one tbsp vegetable oil, seasoning with salt and pepper. Cook in kitchen appliance for forty minutes. Meanwhile, dice tomatoes and rinse chickpeas. Heat one tbsp vegetable oil on medium-high heat and add garlic, preparation for two minutes till softened.