INGREDIENTS
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1 Large Spaghetti Squash, halved and seeded
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1 Tbsp Olive Oil
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1/2 Large Red Onion, sliced
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1 cup Chopped Carrots
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4 cloves Garlic, minced
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15 oz can Diced Tomatoes
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14 oz can Artichoke Hearts, drained and rinsed
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15 oz can Great Northern Beans, drained and rinsed
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3 Tbsp Balsamic Vinegar
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1 Medium Zucchini, chopped
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2 tsp Fresh Thyme
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Salt & Pepper, to taste
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1/2 cup Pine Nuts