Spaghetti Squash With Black Beans And Zucchini from Healthy Diabetic Recipes

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If you are unsure whether this Spaghetti Squash With Black Beans And Zucchini recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

~ Waverly Root (1903-1982)

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Spaghetti Squash With Black Beans And Zucchini Recipe

Recipe Ingredients:

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

Recipe Instructions:

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.

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.

To grill zucchini, spray zucchini slices on both sides with cooking spray. Grill on uncovered grill over medium coals 4 minutes or until tender, turning once.

Remove spaghetti squash from foil and cut in half; scoop out seeds. Comb strands of pulp from each half with two forks and place in large salad bowl. Add tomatoes, beans, zucchini and basil.

Combine olive oil, vinegar, garlic and salt in small bowl; mix thoroughly. Add to vegetables and toss gently to combine. Serve with grilled French bread and garnish, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 1 1/2 Vegetable, 1 1/2 Fat.

Nutrition Facts: Calories 219; Calories from Fat 30%; Total Fat 8g; Saturated Fat 1g; Protein 12g; Carbohydrates 34g; Cholesterol 0mg; Sodium 613mg; Dietary Fiber 8g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-21-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
~ Henry Miller, American writer (1891-1980)

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Important Note: This Spaghetti Squash With Black Beans And Zucchini recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Spaghetti Squash With Black Beans And Zucchini recipe is located in our Main Dish Recipes section.

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This Spaghetti Squash With Black Beans And Zucchini Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.