You've got to make this Spaghetti Squash with Leeks and Beans recipe -- its too delicious and very healthy! This recipe is perfect for a light Spring dinner or a leisurely lunch.
We roasted the spaghetti squash until tender with a slight blister on the top, making it a little smokey and sweet. When its paired with caramelized leeks and beans, the texture is almost like Chinese egg noodles -- silky and almost glazed, with a slight chew.
This meal is gluten-free, grain-free, vegan, high in protein and fibre. Its suitable for many special diets. It makes a very healthy, low carb and light alternative to pasta.
Spaghetti Squash with Leeks & Beans
- 1 spaghetti squash, cut in half, seeds removed
- 1 leek, sliced ½ “rounds, washed, with or without green tops
- 1 can of white cannellini beans, rinsed
- 1 tbsp olive oil
- 1 tsp sea salt
Place the squash face up on a parchment lined baking sheet and roast at 450 for 25 minutes or until soft.
In a large skillet on low heat, add olive oil and leeks and gently saute until translucent. Add beans and sea salt. Set aside. Once squash is ready, use a fork to shred the flesh into thin strands.
To serve, place squash in a serving dish and cover with leek and bean mix. A beautiful light dinner!