Spaghetti Squash with White Beans Provençale

Ingredients

• 1 tablespoon balsamic vinegar 
• 32 ounce navy beans drained canned
• 14.5 ounce canned tomatoes undrained canned
• 2 cups leek thinly sliced ( 1 leek)
• 2 tablespoons olives ripe chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 2.5 pound spaghetti squash 
• 1 teaspoon vegetable oil 

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Wash squash; cut in half lengthwise.
3. Remove and discard seeds.
4. Place squash, cut sides down, in a 13 x 9-inch baking dish coated with cooking spray.
5. Add water to depth of 1/2 inch.
6. 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.
7. Coat a saucepan with cooking spray; add oil.
8. Place over medium-high heat until hot.
9. Add leek; saut 3 minutes or until tender.
10. 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.
11. carbo rating: 36