Pierce spaghetti squash in several places with fork. Place squash in the center of an oblong piece of heavy-duty foil, leaving at least a two-inch border around the squash. Bring the two long sides together above the squash; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold short ends up and over again. Press folds firmly to seal the foil packet.

Grill squash on covered grill over medium coals 45 minutes to 1 hour or until easily depressed with back of long-handled spoon, turning a quarter turn every 15 minutes. Remove squash from grill and let stand in foil 10 to 15 minutes.

To grill zucchini, spray zucchini slices on both sides with cooking spray. Grill on uncovered grill over medium coals 4 minutes or until tender, turning once.

Remove spaghetti squash from foil and cut in half; scoop out seeds. Comb strands of pulp from each half with two forks and place in large salad bowl. Add tomatoes, beans, zucchini and basil.

Combine olive oil, vinegar, garlic and salt in small bowl; mix thoroughly. Add to vegetables and toss gently to combine. Serve with grilled French bread and garnish, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 1 1/2 Vegetable, 1 1/2 Fat.

Nutrition Facts: Calories 219; Calories from Fat 30%; Total Fat 8g; Saturated Fat 1g; Protein 12g; Carbohydrates 34g; Cholesterol 0mg; Sodium 613mg; Dietary Fiber 8g.