Spaghetti Squash and Roasted Chickpeas – Catskill Animal Sanctuary

Ingredients

• 1 (2 to 3 pound) spaghetti squash
• 1 (14.5-ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked
• ½ cup raw pumpkin or sunflower seeds
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• 1 ½ tsp salt, divided
• 2 tbsp fresh lemon juice
• About 1/3 cup fresh chopped parsley
• ⅓ cup tahini
• 3 tbsp fresh lemon juice
• 1 tsp toasted sesame oil
• ½ tsp salt
• ¼ cup warm water