Peel and dice the tomatoes. Dice the onion. Cut the stems off of the hot peppers and remove their seeds, then finely dice the flesh.
Add the spaghetti squash to the skillet and sautee for about 10 more minutes so that flavors can meld, stirring occasionally so that the mix does not stick too much to the pan. (I find it easiest to do this with tongs.) If it becomes too dry during this phase, just add a few teaspoons of water or any type of broth that you might have on hand.
Note: The term a la mexicana generally refers to a dish prepared with ingredients that bear the colors of the Mexican flag: green (fresh hot pepper), white (onion or optional cheese/cream), and red (tomatoes). While spaghetti squash is not a vegetable found in traditional Mexican cuisine, the a la mexicana treatment of it here definitely is an authentic everyday use of the ingredients.
Spaghetti Squash a la Mexicana https://comboplate.net/spaghetti-squash-a-la-mexicana/