Spaghetti Squash in Skillet

My daughter was supposed to make a dish with spaghetti squash on Sunday night. She made an elaborate lunch for me that day and did not want to cook dinner again. She made this one pot dinner in a skillet for dinner on Wednesday. It turned out to be quite tasty. A little sweet for my taste because of the marinara sauce, but I added a generous amount of red chili flakes on my plate. I did not take any pictures while she was cooking as I was helping her make pasta salad on the side. Just got a couple pictures after it was cooked.

Ingredients:
1 spaghetti squash, about 2 lbs.

1 Tablespoon olive oil (or any other)

1 medium onion, chopped

2 garlic pods, minced

1 medium bell pepper (any kind), diced

1 small zucchini, diced

1 1/2 cup cooked garbanzo beans, drained

1 teaspoon Italian seasoning

2 Tablespoons chopped fresh parsley

1 teaspoon red chili flakes (adjust to taste)

1 teaspoon ground pepper

salt to taste

1 Cup marinara sauce

1/4 Cup grated Parmesan cheese

Method:

1. Wash and pierce squash all over with fork. Place in a microwavable container and microwave for 15 minutes, turning squash once in between. Allow to cool.
2. Halve the squash the long side, from top to bottom. Remove seeds and fiber, and discard. Scrape the inside of the squash using a fork, it will be like spaghetti. Set aside.
3. Preheat broiler on high.
4. Heat oil in a medium cast iron skillet. Saute onion till translucent. Add garlic and cook for couple minutes. Add the vegetables and cook for 5 minutes. Stir in the spices.
5. Add garbanzo. Fold in marinara sauce and spaghetti squash. Check for salt and spice and add if required.
6. Pat down spaghetti squash mixture evenly in the skillet. Sprinkle cheese.
7. Gently place in the oven and broil for 10 minutes until cheese is bubbly and brown.
8. Remove from the oven. Serve hot with Italian bread.