Vegetarian

Spaghetti Squash topped with Sauteed Veggies and Pine Nuts is for Dinner.

Spaghetti Squash topped with Sauteed Veggies and Pine Nuts takes 20 minutes to prepare.

Spaghetti Squash topped with Sauteed Veggies and Pine Nuts takes 25 minutes to cook.

Spaghetti Squash topped with Sauteed Veggies and Pine Nuts makes 6 servings.

The ingredients for Spaghetti Squash topped with Sauteed Veggies and Pine Nuts are:

1 Medium spaghetti squash
1 cup chopped carrots
1 small red onion, chopped
1 tbsp olive oil
4 garlic cloves, minced
1 can chick peas, rinsed and drained
1 can diced tomatoes
1 can water-packed artichoke hearts, rinsed, drained
1 medium zucchini, chopped
3 tbsp balsamic vinegar
2 tsp minced fresh thyme or 1/2 tsp fried
1/4 tsp salt
1/4 tsp pepper
1/2 cup pin nuts, toasted

Here is how you make Spaghetti Squash topped with Sauteed Veggies and Pine Nuts:

Cut squash in half length wise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave uncovered, on high for 12 to 18 minutes or until tender. Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat for 8-10 minutes or until heated through. When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.Serving Size: 3/4 cup bean mixture with 2/3 cup squash and 4 tsp pine nuts= 1 servingNumber of Servings: 6Recipe submitted by SparkPeople user FORTINKG.

The nutritional information for Spaghetti Squash topped with Sauteed Veggies and Pine Nuts is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 327.4

• Total Fat: 18.7 g
• Cholesterol: 0.0 mg
• Sodium: 624.0 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 8.3 g
• Protein: 9.6 g