Zesty spaghetti squash
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spaghetti; (3-pound) squash | |
| 1 | small | Onion; chopped |
| 1 | Garlic clove; minced | |
| 1 | small | Tomato; chopped |
| 2 | tablespoons | Canned chopped green chiles |
| ¼ | teaspoon | Chili powder |
| ⅛ | teaspoon | Ground cumin |
| ⅛ | teaspoon | Ground red pepper |
Directions
Cut spaghetti squash in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a 13- x 9-inch pan, and add water to a depth of ½ inch.
Bake at 375° for 45 minutes or until skin is tender and strands may be easily loosened with a fork. Drain and cool slightly. Remove spaghetti-like strands from squash using a fork, and discard squash shells.
Saute onion and garlic in a large nonstick skillet coated with vegetable cooking spray until tender. Stir in tomato and next 4 ingredients; cook until thoroughly heated. Add squash; cook, stirring gently, until thoroughly heated. Makes 8 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998
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