Spaghetti Squash with White Bean Provençal |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1 (2 1/2-pound) spaghetti squash |
vegetable cooking spray |
1 teaspoon roasted garlic-flavored 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 |
fresh celery leaves (optional) |
Directions:
1. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until tender; let cool slightly. Using a fork, remove spaghetti-like strands from squash; discard shells. Place strands on a platter; set aside, and keep warm.
2. Coat a saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add leek; saute 3 minutes or until tender. Add beans and tomato; cook over medium heat 5 minutes. Stir in olives and next 3 ingredients; cook until thoroughly heated. Spoon bean mixture over squash. Garnish with fresh celery leaves, if desired.
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