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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spaghetti Squash with Black Beans & Zucchini

Source: dLife

A delicious combination of veggies, beans, and seasonings.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	190.3

Total Carbs	29.2 g

Dietary Fiber	7.2 g

Sugars	4.9 g

Total Fat	8.0 g

Saturated Fat	1.1 g

Unsaturated Fat	1.1 g

Potassium	688.1 mg

Protein	6.9 g

Sodium	544.8 mg

Dietary Exchanges 8.0 Fat, 2.7 Vegetables, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb Squash, spaghetti, fresh, cubes 2.0
2 each medium zucchini 1.0
1 each cooking spray 2.0
2 cup chopped tomato 15.0
15 oz low sodium canned black beans 2.0
2 tbsp fresh basil 2.0
2 tbsp olive oil 2.0
2 tbsp red wine vinegar 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp salt

Directions

Pierce squash with a fork in several places then wrap it in a large piece of heavy-duty foil.
Grill the squash over medium coals on a covered grill for 45 minutes to 1 hour or until the squash can be easily depressed with the back of a long-handled spoon and turn the squash every 15 minutes a quarter turn.
Once the squash is done grilling remove it from the grill and let it stand for 10 to 15 minutes still in the foil.
Take the zucchini slices and spray both sides with cooking spray while the squash is grilling, then grill the zucchini slices on an uncovered grill for about 4 minutes or until they are tender over medium coals, turning the zucchini slices once while grilling.
Take the spaghetti squash, remove from the foil, cut in half, scooping out the seeds, and comb strands of pulp from each of the squash halves with two forks and place the strands in a large salad bowl.
Take tomatoes, beans, zucchini, and basil and add it to the squash strands and combine mixture in a small bowl with olive oil, vinegar, garlic, and salt mixing thoroughly.
Add vegetables to the mixture in the small bowl and toss them gently so that they are evenly coated.