Yummy~!

Spaghetti Squash with Black Beans and Zucchini



1 spaghetti squash, about 2 lbs

2 zucchini, cut lengthwise into 1/4 inch thick slices

2 cups chopped fresh basil or 1 1/2 tbl dried

15 ounces black beans rinsed and drained

2 cups chopped seeded tomatoes

2 tbl olive oil

2 tbl red wine vinegar

1 large clove garlic, minced

1/2 tsp salt



1. cook squash , many ways to do it, I cut in half, scooped out seeds, placed face down on baking stone, baked at 375 for 35 min, when done shred with forks to look like spaghetti

2. grill or saute zucchini

3. mix tomatoes, beans, cooked zucchini, and basil in one bowl. In another bowl combine remaining ingredients and blend thoroughly. Mix all together and serve over squash.



Taken from "Good Carb, Better Carb Cookbook"



This meal is soooo good. The kids even really liked it and you know that is always a plus!