Preheat the oven to 375 degrees.
Start with a large spaghetti squash.
Locate the biggest, sharpest knife you have! Slice the squash in half, lengthwise.
Using a large spoon, scrape out the seeds.
Place the squash halves cut side down on a baking sheet. Make sure it has been oiled or covered in parchment paper.
Place in the oven, and cook for about 40 minutes. The squash should be tender when done.
Remove from the oven and let cool.
Thinly slice a bunch of green onions.
If using canned chickpeas, go ahead and rinse and drain them.
Once the squash has cooled down a bit, it is time to remove the "spaghetti." Using a fork, scrape out the squash strands into a large bowl.
Heat a tablespoon if olive oil in a large skillet.
Add the green onions and the minced garlic cloves. Sauté for a minute or two, continuously stirring.
Add the diced tomatoes and the chickpeas.
Zest a lemon and add.
Add the dried oregano, salt and pepper. Stir increase the heat to high, and bring to a boil.
Chop up some fresh mint.
Once a boil is reached, lower the heat to a simmer. Stir in the spaghetti squash, and continue cooking for another couple of minutes.
Sprinkle some mint on top. Add a bit of feta and serve.