Cut squash into quarters and put cut side down on a parchment lined baking sheet. Roast until tender, about 30 minutes.
While your squash is roasting, heat a large dutch oven over medium high heat. Add oil, then add onions and garlic. Turn the heat to medium low and cook until onions are softened, but not browned.
Add chili powder, cumin, and crushed red pepper, stirring until fragrant, about 1 minute.
Add tomatoes, beans, peppers and zucchini. Turn heat to low and allow to simmer until veggies are tender.
Scoop the seeds from your roasted squash with a spoon, then peel and cut into bite sized pieces, adding them to the pot.
Add lime zest, lime juice and salt & pepper. Simmer for another couple of minutes.