Heat two tablespoons of oil in a heavy-bottomed saucepan.

Thread the fish cubes onto skewers and sear the fish cubes on all sides, one skewer at a time, leaving the center slightly undercooked for a more gourmet look (don’t overcook, as the fish will be dry.)

Remove from saucepan and place on paper towels. Repeat with remaining skewers and set aside.

Halve and seed the squash. Place cut-side down on a Gefen Parchment-lined baking sheet and pierce a few holes into the skin with a sharp knife.

Bake at 400 degrees Fahrenheit for about one hour. Using a fork, gently scrape cooked strands from squash and transfer to a large bowl.

Meanwhile, heat the remaining tablespoon of oil in a saucepan.

Sauté peppers over low heat until they begin softening.

Add butter and let it melt.

Raise heat to medium and add the minced garlic.

Sauté gently until fragrant but not brown.

Remove from heat and add chopped parsley.

Season with salt and pepper to taste.

Mix the sautéed vegetables with the spaghetti squash (or angel-hair pasta, if preferred) immediately, while still hot.

Add Parmesan cheese.

Arrange on serving plates and place fish skewers on top.

Serve warm or room temperature.