Spaghetti Squash Crostini with Chorizo & Chickpeas

Preheat oven to 350 F. Spray a rimmed baking sheet with non-stick cooking spray. Place the halved squash on the baking sheet, cut side up. Drizzle the tops with 1/3 of the olive oil each and a pinch of salt and pepper. Bake the squash for about 45 minutes or until golden brown. Remove baking sheet from oven and set it on a rack. Let squash cool slightly before you start to rake the flesh of the squash out of the skin with a fork. Discard the skins and set the squash aside.

Preheat a skillet to medium heat. Add the remaining 1/3 of the olive to the pan and then add chicken chorizo. Begin to brown it. After 5 minutes, add the chickpeas, marinara sauce and red pepper flakes. Stir to combine. Once the chorizo has been cooked through, remove the skillet from the heat and set aside.

To serve: Place a tablespoon or more of the spaghetti squash on each slice of the grilled baguette. Dollop another tablespoon of the chorizo-chickpea mixture on top. Garnish with parsley.

Recipe adapted from Food and Wine Magazine.