SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS
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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 275 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 510mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
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Beanie Man
[email protected]This recipe was a bit time-consuming to make, but it was worth it. The spaghetti squash was cooked perfectly and the vegetables were very flavorful.
Fgyyt Fgyyt
[email protected]I'm always looking for new ways to cook spaghetti squash, and this recipe did not disappoint. The balsamic vinegar added a nice tangy flavor to the dish, and the toasted pine nuts added a nice crunch.
Sadiq Riast
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini and bell peppers that were about to go bad, so I threw them in with the spaghetti squash and it turned out great!
T.D.W. Maverick
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few adjustments to suit my taste.
Naydelyn Alamilla
[email protected]This recipe was a bit too sweet for my taste. I would use less balsamic vinegar next time.
Tanveer Haider
[email protected]The spaghetti squash was a bit undercooked. I would cook it for a few minutes longer next time.
Wahab Rajpot
[email protected]This recipe was a bit bland for my taste. I would add more spices next time.
Miracle Johnben
[email protected]I wasn't sure what to expect with this recipe, but it was surprisingly good! The spaghetti squash was a great substitute for pasta and the vegetables were very flavorful.
STAVROS KAGIS
[email protected]This was a great recipe. The spaghetti squash was cooked perfectly and the vegetables were roasted to perfection. I would definitely make this again.
SlazarMcFlazar
[email protected]I love this recipe! It's so versatile and can be made with a variety of vegetables. I've even added cooked chicken or shrimp to it before.
Julian Tista
[email protected]This was my first time making spaghetti squash and it turned out great! The recipe was easy to follow and the dish was delicious.
Eners Crozett
[email protected]I've made this recipe several times and it's always a hit. The spaghetti squash is a great low-carb alternative to pasta, and the vegetables are roasted to perfection.
ibrahim ahmed
[email protected]This was a delicious and easy recipe to follow. I used a variety of vegetables, including zucchini, bell peppers, and onions, and they all cooked perfectly in the oven. The balsamic vinegar added a nice tangy flavor to the dish.