Side Pannel
Zesty Spaghetti Squash
Zesty Spaghetti Squash
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Mexican
Ingredients List
- 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
Directions
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.
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.
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