Spaghetti Squash with Black Beans and Zucchini

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 244.6
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 203.6 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 14.0 g
  • Protein: 12.7 g

View full nutritional breakdown of Spaghetti Squash with Black Beans and Zucchini calories by ingredient


Introduction

A recipe I've used for years with no recollection who gave it to me. It is great for squash/tomato harvest season, but can be eaten all year. A recipe I've used for years with no recollection who gave it to me. It is great for squash/tomato harvest season, but can be eaten all year.
Number of Servings: 4

Ingredients

    1 spaghetti squash (about 2 #)
    2 zucchini, cut lengthwise into 1/4" slices
    non-stick cooking spray
    2 c. chopped seeded tomatoes
    1 can (15oz) Black beans, rincesd and drained
    2 T. chopped fresh Basil
    Dressing:
    2 T olive oil
    2 T red wine vinegar
    1 large clove garlic, minced
    1/4 tsp salt

Tips

I like the warm/cool combination, but I also like to microwave the leftovers to just warm. I've used this recipe for years.


Directions

Pierce and cook Spaghetti squash in foil on grill (45 min) or in microwave. Let stand 10-15 minutes.
Grill/broil zucchini slices after spraying them lightly with cooking spray.
Prepare dressing in small container.
Seed and chop tomatoes-I use Roma put in large salad bowl.
Rinse and drain black beans add to large salad bowl
Add zucchini to large salad bowl and chopped basil.
Clean seeds from spaghetti squash, pull with fork and separate squash strands and add to the bowl.
Add dressing and serve.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GINIEMIE.