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spaghetti squash with chili recipe

Written on Monday, September 12, 2016 | 8:27:00 AM

makes: 4 servings (1 cup chili and ½ cup spaghetti squash each)

prep: 20 minutes  bake: 45 minutes  cook: 10 minutes

Ingredients : 
- Nonstick cooking spray
- 1 2-pound spaghetti squash
- 1 pound extra-lean ground beef
- ½ cup chopped onion (1 medium)
- 1 clove garlic, minced
- 1 14.5-ounce can diced tomatoes and green chiles, undrained
- 1 15-ounce can no-salt-added corn, drained
- 1 8-ounce can no-salt-added tomato sauce
- 2 tablespoons no-salt-added tomato paste
- 2 teaspoons chili powder
- ½ teaspoon dried oregano, crushed
- Fresh oregano leaves (optional)

Preparation Method :
1) Preheat oven to 350°F. Line a baking sheet with foil. Coat foil with cooking spray; set aside. Halve the spaghetti squash lengthwise and remove seeds and membranes. Place squash halves, cut sides down, on prepared baking sheet. Bake for 45 to 50 minutes or until tender.* Cool slightly. Using a fork, shred and separate the spaghetti squash into strands.

2) Meanwhile, for sauce, in a medium saucepan cook ground beef, onion, and garlic until meat is browned and onion is tender, stirring to break up meat as it cooks. Drain off fat.

3) Stir in tomatoes and green chiles, corn, tomato sauce, tomato paste, chili powder, and dried oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.

4) Serve meat sauce with spaghetti squash. If desired, sprinkle with fresh oregano.

*test kitchen tip: To cook squash in the microwave, place, cut sides down, in a baking dish with ¼ cup water. Microwave, covered, on 100 percent power (high) about 15 minutes or until tender. Continue as directed.


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