Tuscan Baked Squash W/ White Bean Sauce

• 1 large butternut squash or spaghetti squash
• SAUCE
• 2 (15 ounce) cans no salt added diced tomatoes
• 1/2 cup basil, chopped
• 1 onion, chopped
• 8 cloves garlic, minced or pressed
• 1/2 cup raisins
• 3 tablespoons Dr. Fuhrman's VegiZest
• 3 cups cooked white beans, or 2 (15 ounce) cans, no salt added or low sodium, drained
• 6 Roma tomatoes, chopped
• 2 (5 ounce) bags organic baby spinach

1. Preheat oven to 350u0b0 Cut squash in half lengthwise. Scrape out seeds. Place cut side down in a little water in a baking pan. Bake for 45 minutes or until tender.
2. In large saucepan, simmer tomatoes, basil, onion, garlic, raisins, VegiZest, and beans for 20 minutes. Add fresh tomatoes and spinach and continue to simmer for 5 minutes.
3. Peel baked squash, and cut in large chunks. Serve squash topped with sauce.

butternut squash, salt, basil, onion, garlic, raisins, dr, white beans, tomatoes, baby spinach

Taken from www.epicurious.com/recipes/member/views/tuscan-baked-squash-w-white-bean-sauce-50169584 (may not work)