Spaghetti Squash with White Beans Provençale

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 0.0%
  • Fat: 2.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.5g
  • Carbohydrate: 43g
  • Fiber: 6.8g
  • Cholesterol: 0.0mg
  • Iron: 4.3mg
  • Sodium: 508mg
  • Calcium: 157mg


  • 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


  1. 1. Preheat oven to 350°.
  2. 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. 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.
  4. carbo rating: 36
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