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)
More From Oxmoor House
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. 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
Only you will be able to view, print, and edit this note.Add Note