Ingredients
1 medium spaghetti squash (about 4 pounds)1 cup chopped carrots1 small red onion, halved and sliced1 tablespoon olive oil4 garlic cloves, minced1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, drained1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved1 medium zucchini, chopped3 tablespoons balsamic vinegar2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper1/2 cup pine nuts, toasted
Preparation
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.
