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Spaghetti Squash With White Bean Provençal

Yield 4 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection