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Southwestern Spaghetti

By: Beth Coffee

"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."

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

3/4 pound ground beef
2 1/4 cups water
1 (15 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (7 ounce) package thin spaghetti, broken in thirds
6 small zucchini, 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 the beef; sprinkle with cheese. Serve immediately.

Footnotes

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