| 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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