Zesty spaghetti squash

Yield: 1 Servings

Measure 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

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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