Baked Squash With Tomato And Chickpea Sauce (6 Points) Recipe

• 24 ounce butternut squash
• 1 Tbsp. extra virgin olive oil salt and black pepper
• 1 Tbsp. balsamic vinegar
• 1 x onion roughly minced
• 4 x cloves garlic peeled and very thinly sliced
• 14 ounce canned plum tomatoes
• 14 1/2 ounce canned chickpeas liquid removed, rinsed
• 1 1/4 c. vegetable stock
• 2 Tbsp. tomato puree
• 1 tsp sugar
• 1 c. baby spinach leaves or possibly a handful

Directions