Adapted from Azgraba Plate
Add the oil to a skillet over medium heat. When hot, add the onion and cook for about 4 minutes, or until they soften. Add the garlic and cook for about a minute, taking care not to burn it.
Add the squash, tomato and juice, and vegetable broth. Reduce the heat to medium-low, and cook, stirring occasionally, until the squash softens and most of the liquid is absorbed, about 12-15 minutes.
Add the beans, salt, black pepper, red pepper, spinach and 1 teaspoon of the thyme to the mixture. Mix to combine and cook for several minutes, until the beans are heated through.