Zesty Spaghetti Squash Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Spaghetti, (3-pound) squash
1 small: Onion, chopped
1: Garlic clove, minced
1 small: Tomato, chopped
2 tbsp: Canned chopped green chiles,
1/4 tsp: Chili powder,
1/8 tsp: Ground cumin,
1/8 tsp: 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.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert on Jan
23, 1998
Source from luhu.jp
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
23, 1998
Source from luhu.jp