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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 207.7
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 360.4 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 11.0 g
  • Protein: 13.0 g

View full nutritional breakdown of White beans, spinach & tomatoes with spaghetti squash calories by ingredient
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White beans, spinach & tomatoes with spaghetti squash

Submitted by: BARBPL

View the original recipe for White Beans, Spinach and Tomatoes over Linguine

Introduction

Makeover of a recipe, replacing linguine with spaghetti squash and using fresh herbs instead of diced tomatoes in herbs ib oil Makeover of a recipe, replacing linguine with spaghetti squash and using fresh herbs instead of diced tomatoes in herbs ib oil
Number of Servings: 6

Ingredients

    1 tsp olive oil
    1 Tablespoon minced garlic
    1/2 medium onion, diced
    1 cup shredded carrots
    fresh basil leaves
    2 cans diced tomatoes no salt added (do not drain)
    2 cans any white beans
    1 package fresh spinach
    1 spaghetti squash, baked
    1 package Morningstar Farms griller starters


Tips

I chose to not add cheese, but this would be wonderful topped with romano.


Directions

1. preheat oven to 350 degrees
2. slice spaghetti squash in half the long way, scoops out pulp and seeds. Bake cut side down for 30-35 minutes, or until tender.
3. Heat olive oil in skillet, add onions and carrots. After about 5 minutes, add garlic and basil. Add salt, pepper and oregano to taste
4. Add tomatoes and beans and bring to a boil.
5. Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes. Stir occasionally.
6. Scoop the squash out of the shell, once squash is cool enough to handle
7. Serve bean/tomato mixture over spaghetti squash & enjoy!






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