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New Mexico Zucchini and Spaghetti

3/4 lb. ground beef
2 1/4 cup water
1 (15-oz.) can tomato sauce
2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1 (7-oz.) pkg. spaghetti noodles, broken into thirds
6 small zucchini, cut into chunks (about a pound)
1/2 cup shredded cheddar cheese

In large skillet cook beef and drain. Remove from stove and keep warm. In skillet, combine water, tomato sauce and all seasonings; bring to a boil. Stir in noodles and boil for 6 minutes. Add zucchini and cook for about 5 more minutes.
Stir beef back in and sprinkle with cheese. Serve.

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