Spaghetti Squash with Black Beans and Zucchini
Not only is spaghetti squash a good-for-you food, it's also a fun-for-you food! Veggies, beans and flavorful seasonings combine for a delicious and beautiful dish.
Makes 4 servings
|1||spaghetti squash (about 2 pounds)|
|2||medium zucchini, cut lengthwise into 1/4-inch-thick slices|
|Nonstick cooking spray|
|2||cups chopped seeded fresh tomatoes|
|1||can (about 15 ounces) black beans, rinsed and drained|
|2||tablespoons chopped fresh basil|
|2||tablespoons olive oil|
|2||tablespoons red wine vinegar|
|1||large clove garlic, minced|
- Pierce spaghetti squash in several places with fork. Wrap in large piece of heavy-duty foil, using drugstore wrap technique.* Grill squash on covered grill over medium coals 45 minutes to 1 hour or until easily depressed with back of long-handled spoon, turning a quarter turn every 15 minutes. Remove squash from grill and let stand in foil 10 to 15 minutes.
- Meanwhile, spray both sides of zucchini slices with cooking spray. Grill on uncovered grill over medium coals 4 minutes or until tender, turning once. Remove from grill. Cut into bite-size pieces.
- Remove spaghetti squash from foil and cut in half; scoop out seeds. With two forks, separate squash into strands and place on large serving plate. Place tomatoes, beans, zucchini and basil in medium bowl. Combine olive oil, vinegar, garlic and salt in small bowl; mix thoroughly. Add to vegetables and toss gently to combine. Top spaghetti squash with vegetable mixture. Serve with grilled French bread and garnish, if desired.
|Serving Size:||3/4 cup spaghetti squash with 1-1/4 cups vegetable mixture|
|Calories from Fat||30 %|
|Total Fat||8 g|
|Saturated Fat||1 g|
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