Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts

  Dinner

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.

Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts

Average Rating: 4.75

TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 6 servings.

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

Instructions

  • 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

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.

Tags