White Beans and Tomatoes over Spaghetti Submitted by Jennifer Svoboda

Prep Time: 20 minutes
Serving Size: 1/2 cup
Servings per Recipe: 4
White Beans and Tomatoes over Spaghetti 2023 07 29 051220 xvvs


  • One 2 Lb spaghetti squash
  • 1 ½ cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 ½ Tbsp extra virgin olive oil
  • 1 Tbsp dried oregano
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 can (~15 oz) Great Northern beans (drained and rinsed)
  • 1 cup fresh parsley, chopped


  1. Preheat oven to 400° F.
  2. In a medium bowl, mix the tomatoes, garlic, extra virgin olive oil, oregano, salt and pepper. Transfer to a 13x9 pan and roast uncovered for 10 minutes.
  3. To soften the skin, place the spaghetti squash in the microwave and cook for 4-5 minutes.
  4. Cut the top off the squash and then cut in half lengthwise. Scoop out the seeds and discard. Place the squash face down in a 13x9 pan and fill the pan with 1 cup of water. Return to the microwave; cook an additional 10 minutes and allow it to cool to the touch.
  5. Meanwhile combine the beans and parsley in the same bowl used to mix the tomatoes.
  6. After the tomatoes have cooked for 10 minutes, stir in the beans and parsley. Roast another 5 minutes.
  7. Using a fork, scrape the inside of the spaghetti squash onto plates and top with beans and tomatoes.

Nutrition Analysis, per serving:

205 calories30 g carbohydrate7.6 g fiber
4 g sugars8.5 g protein6 g fats
1 g saturated fat