Spaghetti Squash Boats with White Beans and Swiss Chard Recipe - Forks Over Knives

Ingredients

• 2 medium spaghetti squash, halved lengthwise and seeds removed
• 1 cup chopped onion
• ½ cup chopped carrot
• 1 tablespoon minced garlic
• ½ cup red wine or low-sodium vegetable broth
• 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
• 1 cup low-sodium vegetable broth
• ¼ cup no-salt-added tomato paste
• 1 lb. fresh chard, stems and leaves coarsely chopped
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 2 teaspoons fresh thyme leaves or ¾ teaspoon dried thyme
• ¼ teaspoon crushed red pepper
• 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
• 1 tablespoon red wine vinegar
• Freshly ground black pepper, to taste
• 2 tablespoons nutritional yeast