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.
INGREDIENTS
* 3/4 pound ground beef * 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
SERVINGS 5 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 30 min. TOTAL 30 min.
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. Yield: 5 servings.
NUTRITIONAL INFO
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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
