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!

Recipe by Oxmoor House January 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

  • carbo rating: 36

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

226 calories; calories from fat 0%; fat 2.9g; saturated fat 0.6g; mono fat 0g; poly fat 0g; protein 10.5g; carbohydrates 43g; fiber 6.8g; cholesterol 0mg; iron 4.3mg; sodium 508mg; calcium 157mg.
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