Prep squash by scrubbing outside with hot water. Then slice in half, scrape out seeds and slice each half in half.

Place quaters in a large pot, add enough water to cover squash so they float.

Put on stove, half cover with lid and set on high. Once boiling turn down slightly and keep lid half on.

To test for doneness use a roasting fork or long knife and stab squash in several places. If there is no resistance, remove each piece to a colander to cool.

In a large saute pan over medium heat add olive oil. Once oil ribbons add onions and cook for about 3 minutes. Turn down heat if onions are splattering oil.

Add peppers and garlic. Sautee for 2 minutes. Then add parsley, oregano, chives, salt and pepper. Saute for about 3 minutes.

While onions and peppers are cooking open a can of garbanzo beans and drain into a large mesh strainer to remove liquid. Then rinse under cold water. Let drain.

Once completely drained add beans to onions and peppers, stirring to incorporate to heat beans thoroughly.

Once heated through add diced tomatoes. Stir very well and turn heat down to medium low.

By now the squash should be cool enough to handle. If not, use a pot holder to hold squash quarters. Scrape out squash into a large bowl and break up well with the back of a spoon, or your hands.

Once squash is separated and sauce is hot add squash in large spoonfuls to pan. Stir carefully to incorporate and heat through.

Add cheese a little at a time stirring after each addition. For a Vegan dish eliminate the cheese.

When dishing out add more cheese on top with a small amount of fresh basil.