Italian spaghetti squash with leeks

Italian spaghetti squash with leeks

If you’re looking for a filling pasta dish, consider swapping out the noodles for some tasty, smooth spaghetti squash. This delicious meal will give you more flavor at a fraction of the calories!

Makes 1 serving | Prep: 10 min | Cook: 30-40 min

Ingredients

• ½ spaghetti squash
• 1 tsp olive oil
• 1 clove garlic, minced
• ½ cup canned, low-sodium navy beans, rinsed and drained
• 1 leek, white part only, thinly sliced
• ½ cup canned no-salt-added crushed tomatoes
• 1 Tbsp Italian seasoning
• 1 Tbsp balsamic vinegar
• 2 Tbsp grated Parmesan cheese

Preparation

• Remove seeds of spaghetti squash. Put fresh side down on a plate, and microwave for 12-15 minutes or cook in a 350°F oven on cookie sheet for 30 minutes.
• Sauté garlic, beans, leek, tomatoes, seasoning, and vinegar in oil for 7-10 minutes over medium heat.
• When squash is tender, use a fork to pull out the spaghetti-like strands, and discard the hollowed-out shell.
• Top squash strands with bean mixture, sprinkle with Parmesan.

Nutrition

Calories: 292 | total fat: 7 g | saturated fat: 2 g | sodium: 598 mg | cholesterol: 4 mg | total carbs: 52 g | fiber: 13 g | sugars: 12 g | protein: 12 g | potassium: 973 mg

Depending on your nutritional needs, you can lower the amount of carbs by swapping the beans for ½ cup of sliced mushrooms. This is a naturally vegetarian, gluten-free meal.