- 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.
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.