INGREDIENTS
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1 small spaghetti squash
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2 tablespoons olive oil, divided
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Salt and pepper
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4 cloves garlic, minced
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1 teaspoon red pepper flakes (optional)
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2 cups broccoli florets
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1/2 cup vegetable stock
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1 cup cannellini beans, rinsed, drained, and roughly mashed with a fork
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1/3 cup nutritional yeast