Spaghetti Squash with White Bean Provencal

1 (2 1/2 lb) spaghetti squash
1 T. Olive oil
1 or 2 garlic cloves, minced
2 C thinly sliced leek
2 (16 oz.) cans navy beans, drained
1 (14 1/2 oz.) can stewed tomatoes, undrained
4 oz. can sliced black olives, drained
2 T. balsamic vinegar
1/4 t. salt
1/4 t. pepper
fresh celery leaves (optional)

Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a 13x9x2 baking dish coated with cooking spray. bake at 350 for 45 minutes or until tender; let cool slightly. Using fork, remove spaghetti-like strands from squash; discard shells. Place strands on a platter; set aside, and keep warm.

Heat oil in saucepan over medium to medium-high; add minced garlic, saute 15 seconds. Add leek; saute 3 minutes or until tender. Add beans and tomato; cook over medium heat 5 minutes. Stir in olives and next 3 ingredients; cook until thoroughly heated. Spoon bean mixture over squash. Garnish with fresh celery leaves, if desired.
Serves 4