• 1 lg. spaghetti squash
• 1 regular can cannellini beans, rinsed and drained
• 1 sm. shallot, diced
• 1 clove garlic, grated
• 2 Tbs. oil, divided
• 1 pinch salt
• 3 grinds black pepper
• 3 Tbs. grated Parmesan cheese
• 1/2 C. chicken or vegetable broth or stock + 1/4 C. (or water)

Halve squash and place flesh side down on microwavable platter. Add about 1/4 cup water (or broth) and loosely cover. Place in microwave and cook until tender (about 10 minutes). Set aside to cool.

Meanwhile, in skillet, sauté shallot about 2 minutes. Add garlic and cook another 4 minutes. Add salt, pepper and broth. Add rinsed beans. With potato masher, mash beans until they are mostly broken up. Cook on low simmer about 10 minutes.

Clean out spaghetti from squash, removing seeds. Shred the squash to look like spaghetti. Cut squash to about 1-inch lengths and add to bean mixture. Combine well and heat through, about 5 minutes.

Place in serving bowl and sprinkle with Parmesan and remaining oil if desired.