Spaghetti Squash with White Beans Provençale

recipe
If you've given up pasta, replace spaghetti noodles with strands of spaghetti squash. The squash does not really taste just like pasta--it's better!

Yield:

4 servings (serving size: 3/4 cup squash and 1 3/4 cups bean mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 226
Caloriesfromfat 0.0 %
Fat 2.9 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.5 g
Carbohydrate 43 g
Fiber 6.8 g
Cholesterol 0.0 mg
Iron 4.3 mg
Sodium 508 mg
Calcium 157 mg

Ingredients

1 (2 1/2-pound) spaghetti squash
Cooking spray
1 teaspoon 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

Preparation

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; 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; sauté 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.

carbo rating: 36