Spaghetti Squash With White Bean Provencal South Beach Friendly
From ruskingirl 16 years ago
- 45 minutes to make
- Serves 4
I love spaghetti squash and this dish is wonderful with beans, tomatoes, olives and leeks. It is not just a side dish, it is also a great vegetarian dish too! Originaly from the Jenny Craig cookbook.
Ingredients
- 1 (2 1/2 lb) spaghetti squash shopping list
- 1 tsp. roasted garlic-flavored vegetable oil (I use olive oil and 1 clove of minced garlic) shopping list
- 2 cups thinly sliced leek (about one leek) shopping list
- 2 (16-oz) cans navy beans, drained shopping list
- 1 (14 1/2 oz.) can stewed tomatoes, undrained shopping list
- 2 Tbl. ripe olives, chopped shopping list
- 1 Tbl. balsamic vinegar shopping list
- 1/4 tsp. salt shopping list
- freshly ground pepper shopping list
How to make it
- Wash squash, cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a 13" x 9" baking dish coated with cooking spray. Bake at 350 degrees for 45 minutes or until tender, let cool slightly. Using a fork, remove spaghetti-like strands from squash, discard shell. Place strands on a platter; set aside and keep warm.
- Coat a saucepan with cooking spray, add oil. Place over medium-high heat until hot. Add leek and saute` 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 over squash.
The Rating
Reviewed by 6 people-
Sounds delicious and different!
bluewaterandsand
in GAFFNEY loved it
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Wow - this sounds fantastic! I love dishes like this...thanks so much.
lunasea
in Orlando loved it
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Looks like dinner tonight for me. Fits well with what I have in the pantry. I do believe I'll change it just a tad and reduce the amount of beans to 1 can and add 6 oz of grilled chicken. Then it will fit what's in the pantry perfectly.
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otterpond
in Windermere loved it
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