Spaghetti Squash With Roasted Tomatoes & Ricotta

1 2-lb spaghetti squash, halved, seeds removed
2 pints cherry tomatoes
1 large red onion, cut into wedges
1 15oz can chickpeas, rinsed and drained
2 1/2 Tbs garlic oil, such as Garlic Gold
1 Tbs minced fresh thyme
1 Tbs minced fresh rosemary
1 cup nonfat ricotta cheese
4 Tbs grated Romano cheese, optional
1/2 tsp red pepper flakes

1) Set one oven rack to bottom position of oven and another several levels up. Preheat oven to 375°F. Coat baking sheet with cooking spray; fill 13x9-inch baking dish with 1 inch water.
2) Lay spaghetti squash cut-side down in water-filled baking dish. Scatter cherry tomatoes, onion wedges, and chickpeas on prepared baking sheet. Drizzle oil over tomato mixture, and sprinkle with thyme and rosemary. Season with salt and pepper, if desired, and toss mixture to coat with oil and seasonings.
3) Place spaghetti squash on lower oven rack and tomato mixture on top rack. Bake 1 hour. Turn off oven, and remove squash; leave tomato mixture inside oven.
4) Cool squash 15 minutes. Scrape spaghetti-like strands out of shell and into large bowl with fork. Divide among 6 bowls. Remove tomato mixture from oven; stir to combine, then spoon over spaghetti squash. Top each serving with ricotta cheese, and sprinkle with Romano cheese, if using, and red pepper flakes.

Review:  I did not roast my veggies for the full hour, as after 45 minutes, my chickpeas were dehydrated (crunchy!).  I don't think that was supposed to happen!  This was really delicious and fairly easy to make.  Well, there was one small snafu - Mike cut open the squash and feared the knife was never going to be removed from the squash!  There was a scary struggle, but he won the fight.  The knife was salvaged and the squash halved - next time we use a serrated knife!