Preheat oven to 375 degrees F.

Using a sharp chef's knife, cut spaghetti squash in half lengthwise. Using a spoon, scoop out seeds. Place squash on a baking sheet. Drizzle 1 ½ Tbsp avocado oil on top and season with a dash of sea salt and fresh ground pepper. If it's super hard to cut into your squash, bake the squash whole for around 15-20 minutes first to allow it to soften a little. Then try to cut into it and scoop out seeds (be careful - hot!). Roast for 1 hour. Once finished roasting, use a fork to scoop out spaghetti-like flesh.

While squash is roasting, cut and wash cauliflower. Place dried cauliflower on a baking sheet and toss with about 1 Tbsp avocado oil and sea salt, to taste. Spread across baking sheet in one layer. Roast cauliflower with squash for 30 minutes. If you're using a large enough baking sheet, you can roast the tomatoes on the same sheet as the cauliflower. See next step.

Put halved cherry tomatoes on a baking sheet. Toss with remaining 1/2 Tbsp avocado oil and a dash of sea salt. Place cherry tomatoes cut side face up in one layer. Roast with squash and cauliflower for 30 minutes.

In a large pot, boil salted water for pasta. Cook pasta according to package instructions. If using brown rice pasta, stir occassionally while cooking. Otherwise, it tends to stick to the bottom or clump up. Drain and set aside.

In the same pasta pot (why wash another?), heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add cooked pasta, spaghetti squash and chickpeas. Stir in roasted cauliflower and tomatoes (raw or roasted). Season with sea salt and pepper, to taste. Turn off heat and toss in arugula, parsley and pine nuts.