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BLACK BEANS AND ZUCCHINI WITH SPAGHETTI SQUASH
1 spaghetti squash (about 2 lbs.)
2 zucchini, cut lengthwise into ¼” thick slices
2 c. chopped fresh tomatoes
1 (15-oz.) can black beans, rinsed and drained
3 T. fresh chopped basil
3 T. olive oil
3 T. red wine vinegar
1 T. minced garlic
Salt, black pepper
Prepare grill for direct cooking.
Pierce spaghetti squash in several places with fork.
Wrap in large heavy duty foil.
Grill, covered over medium heat for 45 minutes to 1 hour or until flesh gives easily when pressed, turning a quarter every 15 minutes.
Remove and let stand in foil 10-15 minutes.
Spray both sides of zucchini slices with PAM.
Grill, uncovered for 4 minutes or until tender, turning once.
Cut into bite-size pieces.
Remove squash from foil and cut in half.
Scoop out seeds.
Remove spaghetti-like strands with fork.
Place in serving dish and keep warm.
Place tomatoes, beans, zucchini and basil in medium bowl.
Combine olive oil, vinegar, garlic, salt and pepper in small bowl.
Add to veggies and toss gently to combine.
Serve over spaghetti squash.
*You can cook the spaghetti squash in 375 oven instead of grill. Follow same directions.