- Calories 226
- Caloriesfromfat 0.0%
- Fat 2.9g
- Satfat 0.6g
- Monofat 0.0g
- Polyfat 0.0g
- Protein 10.5g
- Carbohydrate 43g
- Fiber 6.8g
- Cholesterol 0.0mg
- Iron 4.3mg
- Sodium 508mg
- Calcium 157mg
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!
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
Step 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.
Step 4
carbo rating: 36
The Complete Step-by-Step Low Carb Cookbook
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