3/4 lb. ground beef
2 1/4 c. water
1 (15 oz.) can tomato sauce
2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt (optional)
1/2 tsp. ground cumin
1 (7 oz.) pkg. thin spaghetti, broken into thirds
6 small zucchini (about 1 lb.) cut into chunks
1/2 c. shredded Cheddar cheese

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 and cumin. Bring to boil; boil 6 minutes. Add zucchini and spaghetti. Cook 4 to 5 minutes longer or until they are tender. Stir several times. Stir in beef. Sprinkle with cheese. Serve immediately.

Makes 5 servings.