Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. âDeanna McDonald, Kalamazoo, 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 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.
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