Curry Spaghetti Squash with Chickpeas

0 Prep your spaghetti squash — Cut it in half, scrape out all the seeds and gunky pulp, and roast it face down in an oiled baking dish at 375 degrees for 40 minutes. Let cool.
1 Scrape out the spaghetti squash with a fork, until you have a bowl full of cooked “squash pasta.”
2 Set the squash aside, and heat a large pot over medium heat.
3 Put the chickpeas, tomatoes, garlic, and all the spices (cumin through salt) in the pot. Cover, and bring to a boil. Simmer until the chickpeas have softened, about 15-30 minutes (depending on how soft you want the chickpeas). Once the chickpeas have cooked, add the spaghetti squash into the pot, and stir to combine.
4 Toss with cilantro and cashews, and serve.