Preheat oven to 400 degrees F.

Cut both edges off the spaghetti squash, then place the spaghetti squash on the cut edge so it is stable and cut through to make two halves.

Scoop out the seeds and tendrils using a spoon, and spray a bit of oil onto each half.

Wrap each in foil and place on a baking tray with the cut side facing down.

Place the tray in the oven and bake at 400 degrees for 40 minutes or until done (when pressed on the top, each half should give). Bigger squash, or baking at high elevation, may need 5 to 10 minutes longer.

While the spaghetti squash is baking, prep the other ingredients.

Peel and chop the onion, ginger, and garlic, keeping the onion separate.

Also, chop up the parsley.

Rinse off the celery and chop it up as well.

Drain the cans of chickpeas and lentils and rinse them in a colander under running cold water.

Add oil to a pan and add in the onions and let saute for about 5 minutes.

Add in the garlic, ginger, and celery and saute another 5 minutes.

Then add in the lentils, chickpeas, and spices such as za'atar, coriander, smoked paprika, chili, and turmeric and stir well until well incorporated.

Season with salt and pepper to taste and remove from the heat and set aside.

When spaghetti squash is done, carefully remove the tray from the oven and remove foil from each half, avoiding the steam released.

Use a fork to gently scrape and fluff the squash into strands, right in the shell. Top each half with a mound of the spiced chickpea lentil saute, sprinkle with the chopped parsley and some fresh lemon juice, and enjoy!