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!
1 (2 1/2-pound) spaghetti squash
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
How to Make It
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; 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; 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.