Italian spaghetti squash with leeks

Pasta with Spaghetti squash / Spaghetti squash pasta served in a bowl, selective focus
A bowl of pasta topped with shredded cheese, diced tomatoes, and cabbage, with a roasted squash in the background, all set against a dark surface.
Italian spaghetti squash with leeks
Prep Time 10 minutes
Cook Time 40 minutes
Servings 1 serving

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!

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.

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Ingredients

Preparation

  1. 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.
  2. Sauté garlic, beans, leek, tomatoes, seasoning, and vinegar in oil for 7-10 minutes over medium heat.
  3. When squash is tender, use a fork to pull out the spaghetti-like strands, and discard the hollowed-out shell.
  4. Top squash strands with bean mixture, sprinkle with Parmesan.

Nutrition

(per serving)
  • 392 Calories
  • 7g Total Fat
  • 2g Saturated Fat
  • 598mg Sodium
  • 4mg Cholesterol
  • 52g Total Carbs
  • 13g Fiber
  • 12g Sugars
  • 12g Protein
  • 973mg Potassium

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