Spaghetti Squash with White Beans Provençale

Name: Spaghetti Squash with White Beans Provençale
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 907 grams navy beans, drained; 411 grams no-salt-added stewed tomatoes, undrained; 473 milliliters thinly sliced leek (about 1 leek); 2 Tbsps chopped ripe olives; 0 teaspoons pepper; 0 teaspoons salt; 1 kilograms spaghetti squash; 1 teaspoon vegetable oil

Spaghetti Squash with White Beans Provençale is a gluten free and vegan main course. One serving contains 397 calories, 21g of protein, and 4g of fat. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, spaghetti squash, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

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Oven

Wash squash; cut in half lengthwise.

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Squash

Remove and discard seeds.

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Seeds

Place squash, cut sides down, in a 13 x 9-inch baking dish coated with cooking spray.

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Cooking Spray

Squash

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Baking Pan

Add water to depth of 1/2 inch.

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Water

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.

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Spaghetti

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Oven

Coat a saucepan with cooking spray; add oil.

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Cooking Spray

Cooking Oil

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Sauce Pan

Place over medium-high heat until hot.

Add leek; saut 3 minutes or until tender.

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Leek

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.

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Tomato