Spaghetti Squash with White Beans Provençale

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. 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