Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts

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.