Spaghetti Squash with White Beans Provençale

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!

Oxmoor House JANUARY 2005

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


  • 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

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

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Spaghetti Squash with White Beans Provençale recipe