Recipe

Spaghetti Squash With White Bean Provencal South Beach Friendly Recipe

Add Step-by-Step Photos	Ruskingirl / All my dishes 1 month, 3 weeks ago 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. Prep:20m Cook:45m Servings:4	Ruskingirl
	spaghetti squash beans tomatoes olives yummy

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Ingredients

1 (2 1/2 lb) spaghetti squash

1 tsp. roasted garlic-flavored vegetable oil (I use olive oil and 1 clove of minced garlic)

2 cups thinly sliced leek (about one leek)

2 (16-oz) cans navy beans, drained

1 (14 1/2 oz.) can stewed tomatoes, undrained

2 Tbl. ripe olives, chopped

1 Tbl. balsamic vinegar

1/4 tsp. salt

freshly ground pepper

Directions

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.

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