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 30-40 minutes or until the vegetables are tender. Carefully transfer the spaghetti squash halves to a large platter for service.

Serves 4-6