Step 1

Slice off the stem at the top of the squash. Then, cut the squash in half crosswise, just at the base of the “neck.” Then stand each half upright and slice it in half vertically. Scrape out the seeds in the cavity sections, and then cut them in half again. Peel each section, using the peeler or a good paring knife. Then chop into cubes. Set aside.

Step 2

Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.

Step 3

Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.

Step 4

Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.