1. 1. Preheat the oven to 400°F (200°C).

2. 2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Bake for 40-45 minutes, or until tender.

3. 3. While the squash is baking, peel and dice the baking potatoes and sweet potatoes. Boil them in a pot of water until they are tender. Mash them with 2% low-fat milk and butter to make creamy mashed potatoes.

4. 4. In a separate pan, sauté diced jalapeno, bell pepper, black beans, green chilies, frozen peas, broccoli florets, and zucchini until they are cooked through.

5. 5. Once the spaghetti squash is cooked, use a fork to shred the flesh into spaghetti-like strands. Mix the shredded squash with the sautéed vegetables and stir in heavy whipping cream.

6. 6. Fill each spaghetti squash half with the vegetable mixture. Top with crumbled feta cheese and dollops of ricotta cheese.

7. 7. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.

8. 8. Serve hot and enjoy!