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Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts Recipe
Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts Recipe photo by Taste of Home

Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat 8-10 minutes or until heated through.
  3. When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts. Yield: 6 servings.
Originally published as Spaghetti Squash with Balsamic Vegetables in Healthy Cooking October/November 2012

Nutritional 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.

Reviews for Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 5, 2014

"Amazing. Loved the balsamic and artichokes!"

MY REVIEW
Reviewed Oct. 20, 2012

"Spectacular! This is absolutely one of the best recipes I've ever made."

MY REVIEW
Reviewed Oct. 18, 2012

"I loved this recipe. It was the first time my children had spaghetti squash, and they balked, but I will try it again and I think they will like it. The flavors were delicious. We followed the recipe as written. Thanks for a great recipe!"

MY REVIEW
Reviewed Oct. 16, 2012

"This recipe was easy and very tasty! Even my 16 year old son who hates everything asked for more!!"

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