Stab squash several times with knife. Cook on microwave safe plate in microwave for 6 to 7 minutes. Turn squash over and cook for 8 minutes more. When soft and squishy remove and let sit until cool enough to handle.
In the meantime, brown butter in saucepan. Add shallots, garlic, spices, and salt and pepper. Stir until fragrant. Add chickpeas and vinegar. Cook over low heat until chickpeas are done.
Cut squash in half. Scoop out seeds and pulp. Using a fork scrape up the flesh into noodles. Should be a bit al dente. Toss squash with spiced butter and veggie mixture. Divide onto plates. Serve garnished with cheese and cilantro.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2017/12/moroccan-spiced-spaghetti-squash.html/