| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Mexican, Vegetables | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <SuzyWert@aol.com> on Jan 23, 1998
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