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  • Mexican Spaghetti Squash

    0 votes
    Mexican Spaghetti Squash
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 whl spaghetti squash (3 lb) vegetable cooking spray
    • 1/2 c. minced onion
    • 1 sm clove garlic chopped
    • 1 c. minced tomato
    • 2 Tbsp. minced green chiles
    • 1/4 tsp chili pwdr
    • 1/8 tsp grnd cumin
    • 1/8 tsp grnd red pepper

    Directions

    1. Wash squash; cut in half lengthwise Remove and throw away seeds. Place squash, cut sides down, in a Dutch oven; add in water to pan to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20-25 min or possibly till squash is tender. Drain squash, and let cold.
    2. Using a fork, remove spaghetti like strands from squash.
    3. Coat a large nonstick skillet w/ cooking spray; place over medium-high heat till warm. Add in onion and garlic; saute/fry 3-4 min or possibly till tender. Stir in tomato and remaining ingredients; cook till thoroughly heated. Add in squash; cook till thoroughly heated, tossing gently to combine.
    4. NOTES : I think I'd add in some canned, rinsed and liquid removed, beans to this.

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