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Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts

Name: Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings.
Cuisine: Mediterranean
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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 15 min.

Makes

6 servings

The veggies can be prepped while the squash is in the microwave, so I can have a satisfying low-carb and low-fat meal on the table in about half an hour. —Deanna McDonald, Grand Rapids, Michigan

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

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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 until tender, 15-18 minutes.
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.
When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

3/4 cup bean mixture with 2/3 cup squash and 4 teaspoons nuts: 275 calories, 10g fat (1g saturated fat), 0 cholesterol, 510mg sodium, 41g carbohydrate (6g sugars, 10g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat.