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Spaghetti Squash With Roasted Tomatoes And Ricotta

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Ingredients

1 2-lb. spaghetti squash, halved, seeds removed

2 pt. cherry tomatoes

1 large red onion, cut into wedges

1 15-oz. 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

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