Squash Ragoût from CTV noon news

4 to 6 servings

1 medium spaghetti squash
1 large butternut or acorn squash
2 T of olive oil
1 litre of vegetable broth*
1 clove of garlic, minced
2 T nutritional yeast (Red Star is a good brand)
2 T Braggs
shooted beans
cold pressed flax oil
salt and pepper

Pre-heat your oven to 375 F. Put your squash whole in the oven on a baking sheet and cook for about 45 to an hour.
The spaghetti squash will take about 15 minutes longer than the butternut if it is much bigger, but you will be able to tell that they are cooked when you can pierce the squash with a fork and it is soft and easy to puncture.
In the meantime, put a stock pot on the stove at medium/low heat and add a little oil and garlic. Brown the garlic slowly so as not to burn it and then add the stock, nutritional yeast and Braggs. Bring to boil and then reduce heat and let simmer, top off, until it has reduced to ¾ it's volume.
After your squash has cooled a bit, scrape out the spaghetti squash with a fork into the broth. Then scoop out the butternut and add it too. Salt and pepper to taste. Bring it back up to a boil then reduce heat to simmer and serve when you are ready over a bed of pilaf with shooted beans and a drizzle of flax oil as a garnish.

I suggest serving it on pasta, rice pilaf, or with bread.