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Southwestern Spaghetti

 Southwestern Spaghetti
Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper sent in by Beth Coffee of Hartford City, Indiana. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes.
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3/4 pound lean ground beef (90% lean)
  • 2-1/4 cups water
  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon ground cumin
  • 1 package (7 ounces) thin spaghetti, broken into thirds
  • 6 small zucchini (about 1 pound), cut into chunks
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Remove beef and keep warm. In the same skillet, combine the
  • water, tomato sauce, chili powder, garlic powder, salt if desired
  • and cumin; bring to a boil. Stir in spaghetti; return to a boil.
  • Boil for 6 minutes.
  • Add the zucchini. Cook 4-5 minutes longer or until spaghetti and
  • zucchini are tender, stirring several times. Stir in beef; sprinkle
  • with cheese. Yield: 5 servings.
Nutritional Facts: One serving (prepared with lean ground beef and reduced-fat cheese and without salt) equals 340 calories, 10 g fat (4 g saturated fat), 0 cholesterol, 676 mg sodium, 39 g carbohydrate, 3 g fiber,

2 of 2

Southwestern Spaghetti (continued)

Nutritional Facts: 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1/2 fat.