Recipe from Food52 by Gena Hamshaw

Serves 4

For the Squash:

1 large whole Spaghetti Squash

1 TB Olive Oil

1 pinch Kosher Salt and Pepper

1/2 tsp Garlic powder

For the Ragout:

1 1/2 TB Olive

1 White or Yellow Onion, diced

4 cloves Garlic, minced

1/2 tsp crushed Thyme

1 tsp dried Oregano

1/2 tsp Salt

1 dash crushed Red Pepper

1-14.5 oz can fire roasted, diced Tomatoes

1 8 oz can Tomato Sauce

1 1/2 cups cooked Cannellini, Navy or Great Northern Beans, drained,rinsed

1 TB Organic Sugar, or 2 tsp Maple Syrup

1/4 cup chopped fresh Parsley (optional)

To prepare the squash, preheat your oven to 375 F.  Use a sharp knife to trim the top and bottom of the squash off, so that it can stand upright on a cutting board.  Slice the squash in half lengthwise. Scrape out the seeds with a large spoon.  Line a baking sheet with parchment or foil.  Brush the inside of the squash with the olive oil and sprinkle with kosher or coarse salt and pepper to taste.  Place the squash, cut side down, on the baking sheet.  Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork.  Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl.  Taste the squash and add more salt, pepper, and garlic powder to taste.  While the squash roasts, make the ragout.  Heat the olive oil in a medium pot over medium heat.  Add the onion and sauce for 5 to 7 minutes, stirring often, until the onion is soft and translucent.  Add the garlic.  Saute the onion and garlic for another 2 minutes, adding a splash of water if the onions are sticking.  Add the thyme, oregano, salt, pepper, tomatoes, tomato sauce, beans and sugar to the pot and stir them well.  Bring the mixture to a boil and reduce to a simmer.  Simmer for 10 minutes, uncovered, or until the sauce has thickened up.  Taste sauce and add seasonings as desired.  To serve, place a quarter of the squash into each bowl or plate and top with a cup of the ragout, as well as a bit of chopped parsley.