Spaghetti squash with spicy tomato sauce and chickpeas

INGREDIENTS

spaghetti squash, approximately 2 lbs

1 1/2 cups

marinara sauce, storebought or homemade

2 15 ounce cans

chickpeas, drained and rinsed

1/2 tsp

mild red pepper flakes, or more to taste

3/4 cup

shredded Parmigiano-Reggiano cheese, optional (omit for vegan)

1/2 cup

roughly chopped fresh flat-leaf parsley

Fresh black pepper,