Spaghetti Squash Boats

1 spaghetti squash, halved lengthwise with seeds and ribs discarded

1 cup zucchini, chopped into ½ inch pieces

1 cup yellow squash, chopped into ½ inch pieces

1 cup red bell pepper, chopped into ½ inch pieces

1 cup rinsed and drained Cannellini beans

2 TBSP olive oil, divided

¼ tsp each salt and black pepper

1 tsp dried oregano

1 TBSP fresh oregano leaves

‍

Preheat oven to 400 degrees F

Line a baking dish with foil (easy cleanup)

Rub the insides of the spaghetti squash with 1 TBSP olive oil. Place them cut side down in the baking dish and prick the tops in 5 or 6 places with a meat fork.  Bake for 30 minutes or until the meat fork pierces the squash easily.  You don’t want it mushy so don’t overcook it.

While the spaghetti squash is baking, warm the remaining olive oil in a medium sized skillet over medium heat.

Sauté the zucchini, yellow squash and red pepper until translucent. Add the oregano, beans and salt and pepper, mixing thoroughly. Reduce the heat to low and keep warm.

When the spaghetti squash is done, flip them over carefully and fill each with the veggie/bean mix.

Sprinkle the fresh oregano on top and serve immediately.

‍