Print Options

Back to Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts

The veggies can be prepped while the squash is cooking in the microwave, so I can have a satisfying low carb and low fat meal on the table in 30 minutes. —Deanna McDonald, Kalamazoo, Michigan

6 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

1 medium spaghetti squash (about 4 pounds)
1 cup chopped carrots
1 small red onion, halved and sliced
1 tablespoon olive oil
4 garlic cloves, minced
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 medium zucchini, chopped
3 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts, toasted

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side
down on a microwave-safe plate. Microwave, uncovered, on high 15-18
minutes or until tender.
Meanwhile, in a large nonstick skillet, saute carrots and onion in
oil until tender. Add garlic; cook 1 minute. Stir in beans,

2 of 2

Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts (continued)

Directions (continued)

tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper.
Cook and stir over medium heat 8-10 minutes or until heated through.
When squash is cool enough to handle, use a fork to separate strands.
Serve with bean mixture. Sprinkle with nuts. Yield: 6 servings.

Nutrition Facts: 3/4 cup bean mixture with 2/3 cup squash and 4 teaspoons nuts equals 275 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 510 mg sodium, 41 g carbohydrate, 10 g fiber, 11 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat.