Spaghetti Squash



  • 1 (3 pound) spaghetti squash
  • 2 Tbsp olive oil
  • ½ large onion, chopped
  • 1 bell pepper, chopped
  • 1 can Low-Sodium White Beans, rinsed
  • 4 garlic cloves, coarsely chopped
  • 8 ounces crushed tomatoes
  • Salt and pepper to taste


  1. Pierce squash all around with a knife or fork to release steam. Microwave on high for 5 minutes, turn squash over and microwave for additional 5 minutes.  You may need more or less time depending on the size of your squash.
  2. Remove from microwave, cut end with stem. Cut down the middle lengthwise, open squash and remove seeds. Remove strands of squash with a fork .
  3. Meanwhile, make your sauce. Sauté onions & pepper until soft, add beans, tomatoes, season with salt & pepper.
  4. Toss spaghetti squash and sprinkle with parmesan cheese if desired.

Bean Sauce Topping: In a small saucepan heat ½ cup crushed tomatoes with white cannellini beans, season with Italian herbs, salt and pepper.