1 spaghetti squash

1 teaspoon olive oil

2 cloves garlic, minced

1 (15 ounce can) white beans, with seasoning and the liquid

1/4 teaspoon basil

green onion tops, sliced for garnish

Preheat oven to 400 degrees.  Cut squash in half and scoop out the pulp and seeds.  Place cut squash on a foil-lined baking sheet and bake for 1 hour. Remove from the oven and set aside until the squash is cool enough to handle. (The squash can be cooked hours before preparing the recipe, if desired and left out to cool.)

Heat oil, add garlic and cook until fragrant.  Add beans with liquid and basil. Stir and simmer on low for 5 minutes. Let cool slightly then place in a food processor and mix until it makes a smooth sauce, add 1 tablespoon water if you prefer a thinner sauce.

Using a fork, scoop out the long strands of “spaghetti” from the squash. Top with sauce and green onions.

Serve suggestion: Add a salad and side of steamed broccoli.