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.