Cook Solely Spaghetti Squash in two quarts of chicken broth or 4 quarts of water. Salt broth or water to taste.
Combine onion, lemon juice, and a pinch each of salt and pepper. Heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Be careful not to burn.
Add chickpeas and cook for 2 minutes. Toss with spaghetti squash, 2 tablespoons olive oil, and 1/4 teaspoon each of salt and pepper. Combine with parsley and onion. Top with crumbled feta.