Prepare the Spaghetti Squash: Preheat the oven to 400°F / 200°C (180°C fan-assisted). Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut-side down on a parchment-lined baking sheet and roast for about 1 hour, or until the flesh is tender and can easily be pierced with a fork.

Make the Tomato Topping: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the halved tomatoes, red pepper flakes, and season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften and release their juices. Add the capers, red wine vinegar, and drained beans. Reduce the heat to medium-low and cook for 5 minutes to warm the beans and combine flavours. Stir in the crumbled feta and remove from heat. Add fresh herbs and gently mix.

Assemble and Serve: When the squash is ready, use a fork to scrape the flesh into strands and season with a little salt and pepper. Transfer the spaghetti squash strands to a serving platter. Spoon the tomato-bean mixture over the top, and garnish with additional feta and fresh herbs. Serve and enjoy!