Spaghetti Squash with Black Beans and Zucchini

Pierce spaghetti squash in several places with fork. Wrap in large piece of heavy-duty foil, using drugstore wrap technique.* 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 .

*Place food in the center of an oblong piece of heavy-duty foil, leaving at least a 2-inch border around the food. Bring the two long sides together above the food; fold down in a series of locked folds, allowing roon for heat circulation and expansion. Fold short ends up and over again. Press folds firmly to seal the foil packet.

Meanwhile, spray both sides of zucchini slices with cooking spray. Grill on uncovered grill over medium coals 4 minutes or until tender, turning once. Remove from grill. Cut into bite-size pieces.

Remove spaghetti squash from foil and cut in half; scoop out seeds. With two forks, separate squash into strands and place on large serving plate. Place tomatoes, beans, zucchini and basil in medium bowl. Combine olive oil, vinegar, garlic and salt in small bowl; mix thoroughly. Add to vegetables and toss gently to combine. Top spaghetti squash with vegetable mixture. Serve with grilled French bread and garnish, if desired.