Filed Under Course Base Level Time Method Ethnicity
Main Dish Vegetables Intermediate 1 Hour Multiple Methods U.S.A. U.S.A.
Zesty Spaghetti Squash

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3 pounds Spaghetti squash
1 large Onion chopped
1 clove Garlic minced
1 medium Tomato chopped
2 tablespoons Green chilies canned, chopped
1/4 teaspoon Chili powder
1/8 teaspoon Ground cumin
1/8 teaspoon Red pepper flakes ground

This item makes 8 Portions. Scale to Portions
Preheat oven to 400°F
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. Roast in a preheated 400°F oven for 30 to 40 minutes or until lightly browned on the outside.

Drain and cool slightly. Remove spaghetti-like strands from the squash using a fork, place in a bowl and set aside. Discard the squash shells.

Sauté onion and garlic in a large nonstick skillet coated with vegetable cooking spray until tender. Stir in tomato, green chilies, chili powder, ground cumin and red pepper flakes. Cook until thoroughly heated.

Add squash to the skillet and cook, stirring gently, until thoroughly heated.

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