To roast the squash, cut it into rings about 1-inch thick, remove the seeds, and spread over a lined baking sheet with olive oil, salt and pepper.

INGREDIENTS

small spaghetti squash

2 tbsp

olive oil, divided

Salt and pepper

4 cloves

garlic, minced

1 tsp

red pepper flakes (optional)

2 cups

broccoli florets

1/2 cup

vegetable stock

1 cup

cannellini beans, rinsed, drained, and roughly mashed with a fork

1/3 cup

nutritional yeast