Directions:
- Preheat oven to 350°.
- Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a 13 x 9-inch baking dish coated with cooking spray. Add water to depth of 1/2 inch. 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.
- Coat a saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add leek; sauté 3 minutes or until tender. 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.
- Carbo rating: 36
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.1 Kcal (390 kJ) | ||
| Calories from fat | 25.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 4% | |
|---|---|---|---|
| Sodium | 224.83mg | 9% | |
| Potassium | 269.69mg | 6% | |
| Total Carbs | 17.6g | 6% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 3.14g | 6% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 1.4mg | 8% | |
| Calcium | 60.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 49.26 Kcal (206 kJ) | ||
| Calories from fat | 13.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 4% | |
|---|---|---|---|
| Sodium | 118.96mg | 9% | |
| Potassium | 142.7mg | 6% | |
| Total Carbs | 9.31g | 6% | |
| Sugars | 3.13g | 24% | |
| Dietary Fiber | 1.79g | 14% | |
| Protein | 1.66g | 6% | |
| Vitamin C | 6.2mg | 19% | |
| Iron | 0.8mg | 8% | |
| Calcium | 32.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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