Yield: 1 Servings
|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|
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