Slow Cooker White Bean, Mushroom, and Rosemary Spaghetti Squash Bowl

Ingredients

• 1 lb. brown Crimini mushrooms washed and thickly sliced
• 2 tsp. + 2 tsp. olive oil
• 1 large onion, chopped in 1/2 inch pieces
• 1 T garlic paste or finely minced fresh garlic
• 2 tsp. finely chopped fresh rosemary leaves
• 2 tsp. dried thyme
• Fresh ground black pepper to taste
• 1 cup vegetable broth, simmered to reduce to 1/2 cup
• 1/2 teaspoon Better Than Bouillon Organic Mushroom Base or other high-quality mushroom base
• 1 can white beans of your choice, rinsed well with cold water and drained
• 1 can petite diced tomatoes plus juice
• 1 large spaghetti squash
• 1 tsp. olive oil for brushing squash
• 1 tsp. Italian herb blend

Directions

1. Rinse the mushrooms, then slice them thickly. Warm 2 teaspoons olive oil in a large skillet set over medium high heat, add the mushrooms, and cook until their moisture has cooked away and the edges begin to color, about 4-5 minutes. Transfer the mushrooms into the slow cooker.
2. Pour another 2 teaspoons oil into that same skillet. Stir in the chopped onions and cook until they begin to take on a little color, about 4 minutes. Add the garlic paste or minced garlic, fresh rosemary, dried thyme, and plenty of fresh ground black pepper, then cook for about 2 minutes longer. Scrape this onion mixture into the slow cooker with the mushrooms.
3. Pour 1 cup vegetable broth into the skillet you used for the vegetables. Simmer it over medium heat until the amount is reduced by half. If you have mushroom base, stir in a small spoonful for deeper flavor.
4. As the broth cooks down, set the beans in a colander in the sink. Rinse them thoroughly with cold water until the foam is gone, then leave them to drain.
5. Add the reduced broth, the drained beans, and the tomatoes with their juice to the slow cooker. Set it to high for 3-4 hours, or use low for 6-8 hours.
6. If you prefer making the spaghetti squash in a slow cooker, get it going in a separate slow cooker when the ragout starts. For roasted squash, heat the oven to 400F/200C. Slice the squash lengthwise into four pieces, scoop out the seeds, and throw the seeds away.
7. Brush or mist the cut surface of the squash with olive oil, then sprinkle it with Italian herb blend.
8. Set the squash on a baking sheet coated with non-stick cooking spray or olive oil. Roast for 50-60 minutes, until the flesh separates easily into spaghetti-like strands.
9. Once the ragout has finished cooking, use a fork to pull the squash into strands. Divide the squash among 4 serving bowls, making room in the middle for the ragout. Spoon one-fourth of the ragout over each bowl of squash and serve hot, adding freshly shaved or grated Parmesan cheese if you like.
10. Leftovers keep for several days in the refrigerator and can be warmed in the microwave or on the stovetop. The ragout also freezes nicely.