Speghetti Squash with Greens and Beans

Ingredients;
1 medium speghetti squash
1 Tbsp Olive oil
Sea salt and pepper to taste
4 strips lemon zest
3 Tbsp chopped parsely
1 garlic clove, minced
1 bunch of arugula
1 cup cooked white beans
1 tsp crushed red pepper

Preheat oven to 435.
Cut squash in half and remove seeds.
Place squash cut side up in a large baking dish and drizzle with olive oil.
Season with salt and pepper and cover dish woth foil. Bake for 45 to 60 min. set aside to cool slightly for 10 minutes.
Slice lemon zest lengthwise into thin
matchsticks, then chop.
Add zest to bowl with parsely, garlic and salt and pepper.
In frying pan saute arugula until wilted, then add the lemon zest parsley and garlic with salt and pepper to the arugula with a little extra olive oil.
Scrape spaghetti squash with fork.
Mix in pan with arugula. Add beans and crushed red pepper. Serve in separate plates.