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Title: Zesty Spaghetti Squash Categories: Mexican, Vegetables Yield: 1 Servings 1 Spaghetti; (3-pound) squash 1 sm Onion; chopped 1 Garlic clove; minced 1 sm Tomato; chopped 2 tb Canned chopped green chiles 1/4 ts Chili powder 1/8 ts Ground cumin 1/8 ts Ground red pepper 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 1/2 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 23, 1998 |