Combine beans and spices in large saucepan. Add water to cover and simmer 30-40 minutes until beans are tender and most water has cooked off.
While beans are cooking, drizzle a roasting pan w/olive oil and arrange squash skin side down. Cook at 400 for about 30-40 minutes until fully tender when pierced w/fork.
In saucepan, saute carrot and celery slices in a bit of olive oil until tender. Add garlic, thyme, sage and rosemary. Drain beans, add veggies and herbs.
Remove squash from oven and serve each half with a generous scoop of beans.