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Vegan Spaghetti Squash with Balsamic Vegetables
The veggies can be prepared while the squash is in the microwave, so I can have this satisfying low-carb and low-fat vegan spaghetti squash recipe on the table in about half an hour. —Deanna McDonald, Grand Rapids, Michigan
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
- 1. Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes.
- 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 until heated through, 8-10 minutes.
- 3. When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.
Nutrition Facts
1 cup bean mixture with 1 cup squash: 386 calories, 16g fat (1g saturated fat), 0 cholesterol, 774mg sodium, 52g carbohydrate (15g sugars, 12g fiber), 13g protein.
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