- 1 spaghetti squash
- 2 tablespoons olive oil
- 1 large zucchini, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper to taste
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, chopped
- 2 cups trimmed fresh green beans
- 1 (14 ounce) can diced tomatoes
- 2 teaspoons Italian seasoning, or more to taste
- Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan.
- Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 350 degrees F (175 degrees C).
- Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork.
- Heat oil in a braising pan over medium-high heat. Add zucchini, salt, and pepper; cook and stir until softened, 3 to 5 minutes. Add bell pepper, onion, and garlic; cook and stir until flavors combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes.
- Stir diced tomatoes and Italian seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash; toss until combined. Cover with aluminum foil.
- Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.