Spaghetti Squash With Black Beans And Zucchini

Spaghetti Squash With Black Beans And Zucchini

Serves: 4
 
 
Main Courses
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Ingredients
Ingredients
To make Spaghetti Squash With Black Beans And Zucchini, you'll need:
  • 1 spaghetti squash - (abt
  • 2 lbs)
  • 2 zucchini cut lengthwise into
  • 1/4"-thick slices Nonstick cooking spray as needed
  • 2 cups chopped seeded tomatoes
  • 1 can black beans - (15 oz) drained rinsed
  • 2 tbsp chopped fresh basil
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 large garlic clove minced
  • 1/2 tsp salt

Method

  • Pierce spaghetti squash in several places with fork
  • Place squash in the center of an oblong piece of heavy-duty foil leaving at least a two-inch border around the squash
  • Bring the two long sides together above the squash; fold down in a series of locked folds allowing for heat circulation and expansion
  • Fold short ends up and over again
  • Press folds firmly to seal the foil packet.
Nutritional Facts (Per Serving)
Calories 219, Calories from Fat 30%, Total Fat 8g, Saturated Fat 1g, Protein 12g, Carbohydrates 34g, Cholesterol 0mg, Sodium 613mg, Dietary Fiber 8g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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