Spaghetti Squash Primavera

To oven Roast: Preheat oven to 400℉. Cut the spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tbsp oil, season with salt and pepper. Place Squash halves cut side down on a baking sheet and roast for about 30-35 minutes or until flesh is tender and easily shredded with a fork.
Instant Pot: Cut squash in half either lengthwise or crosswise and scoop out seeds and season with salt and pepper. Place trivet in instant pot and add 1 1/2 cups water, 2 garlic cloves and bay leaf. Close lid and pressure cook 8 minutes HIGH pressure 8 minutes for al dente or 10 minutes for softer. Quick release pressure. Allow squash to cool before removing.
Use a fork for shred into strands

While the squash is cooking you can prepare your veggies.
Heat a large skillet to medium heat. Add 2 tbsp oil, onion and garlic. Saute about 3 minutes until the onion is translucent and the garlic is fragrant.
3 garlic cloves, minced, 2 tbsp olive oil, 1 onion, chopped
Add the bell peppers, flat beans to the skillet. Stir well and cook for about 5-7 minutes until the vegetables are tender
2 bell peppers, sliced thin, 1 cup italian flat beans, cut diagonal 1/4-1/2" pieces
Add the plum and cherry tomatoes. Stir to combine and cook for another 5 minutes, allowing the tomatoes to soften and release their juices
1 cup plum tomato, chopped , 1/2 cup cherry or grape tomato, halved
Season with salt, pepper, andI Italian seasoning
salt and pepper to taste, 2 tsp Italian seasoning

Add the spaghetti like strands to the skillet and toss to combine
1 spaghetti squash, cooked flesh removed
Serve hot and garnish with your favorite cheese and parsley or basil. Serve with warm garlic bread if desired
fresh parsley or basil for garnish