Instructions: Cut the spaghetti squash in half, remove the seeds, and discard them. Using a fork, rake the surface of each of the squash halves to separate the flesh into long strands that resemble spaghetti. Remove the strands of squash, leaving a 1/2-inch border around the inner edge of the squash halves to form a shell, and transfer the strands to a bowl. Add the remaining ingredients to the spaghetti squash and toss gently to combine.

Place the squash shells in a large baking dish, cut-side up, and refill each squash half with the filling. Cover the baking dish with aluminum foil. Bake at 375 degrees for 30 to 40 minutes or until the vegetables are tender. Carefully transfer the spaghetti squash halves to a large platter for service.

This recipe yields 4 to 6 servings.

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