Spaghetti Squash With Balsamic Vegetables And Toasted Pine Nuts

• 1 medium spaghetti squash (about 4 pounds)
• 1 cup chopped carrots
• 1 small red onion, halved and sliced
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
• 1 medium zucchini, chopped
• 3 tablespoons balsamic vinegar
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup pine nuts, toasted

1. 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.
2. Meanwhile, in a
3. , 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.
4. When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.

carrots, red onion, olive oil, garlic, great northern beans, tomatoes, water, zucchini, balsamic vinegar, thyme, salt, pepper, pine nuts

Taken from www.tasteofhome.com/recipes/spaghetti-squash-with-balsamic-vegetables-and-toasted-pine-nuts/ (may not work)