Pre-heat your oven to 400 degrees. Slice each squash in half lengthwise, then scoop out the seeds. Line a baking sheet with foil or parchment paper. Place the squash halves cut-side down onto the prepared sheet. Roast the squash in your pre-heated oven for 50 to 60 minutes or until very tender.

While the squash is roasting make the pesto. Add the spinach, basil, sunflower seeds, garlic, nutritional yeast, lemon juice, olive oil, and a pinch of salt to a blender or food processor. Blend until you get a thick pesto. Taste the pesto and add more salt if needed.

Once the squash has had a chance to cool for at least 15 minutes, use a fork to scoop the flesh away from the skin into a large bowl. Season the squash with a pinch of salt, then toss it with the pesto, tomatoes, and beans. Taste and add more salt or pepper if needed.

Makes 2-3 servings.