Spaghetti Squash With White Bean Provençal
Need a gluten free and vegan main course? Spaghetti Squash With White Bean Provençal could be an awesome recipe to try. This recipe serves 4. One serving contains 397 calories, 21g of protein, and 4g of fat. If you have balsamic vinegar, roasted garlic-flavored vegetable oil, spaghetti squash, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
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; let 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; cook, stirring constantly, 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.
Garnish with celery leaves, if desired.