Spaghetti Squash With White Bean Provençal

Oxmoor House
4 servings


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1 (2 1/2-pound) spaghetti squash
Cooking spray
1 teaspoon roasted garlic-flavored vegetable oil
2 cups thinly sliced leek (about 1 leek)
2 (16-ounce) cans navy beans, drained
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
2 tablespoons chopped ripe olives
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh celery leaves (optional)


Preheat oven to 350°.

Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a 13- x 9-inch baking dish coated with cooking spray. Add water to depth of 1/2 inch. Bake at 350° for 45 minutes or until tender when pierced with a fork; let cool slightly. Using a fork, scrape spaghetti-like strands onto a platter; set aside, and keep warm.

Coat a saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add leek; cook, stirring constantly, 3 minutes or until tender. Add beans and tomatoes; cook over medium heat 5 minutes. Stir in olives and next 3 ingredients; cook until thoroughly heated. Spoon bean mixture over squash. Garnish with celery leaves, if desired.

Created date

March 2010

Nutritional Information

Calories 226
Fat 2.9 g
Satfat 0.6 g
Protein 10.5 g
Carbohydrate 43.0 g
Cholesterol 0 mg
Iron 4.3 mg
Sodium 508 mg
Caloriesfromfat 11 %
Fiber 6.8 g
Calcium 157 mg