You can cook the spaghetti squash ahead of time and then put the rest of the recipe together in less than half an hour.
To cook the squash: Heat the oven to 375. Slice a spaghetti squash in half the short way. Scoop out the seeds and pulp around them and discard. Use a fork to poke a few holes in the shell of each half of the squash, then place face down and bake 30-40 minutes, until it is tender but not completely soft. Remove from the oven and allow to cool.
Use a fork or tongs to loosen the strands, separate and fluff them, starting closest to the shell and working your way towards the center. Toss the squash with 1 t. olive oil and 1 t. or more of salt (to taste).
For the Topping: Rinse 1 bunch of Chard and then remove the stems. Finely chop the stems to make 1 C. and discard the rest or save for another use. Chop the leaves into 2-3 inch pieces.
Drain and rinse 12 oz of canned garbanzos.
Peel and mince 3-4 cloves of garlic. Saute in a large pan with 3 T. olive oil with a dash of red chile flakes until soft, then add the chard stems. Continue cooking for 5 minutes, then add the chard leaves and saute until they are tender.
Add the squash, the garbanzos, and the juice of 1 lemon to the pan. Toss to combine, then serve topped with grated romano or parmesan cheese.