Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Spaghetti squash (3 lb) |
| ¼ cup | Chicken broth |
| 1 teaspoon | Olive oil |
| 1 teaspoon | Wine vinegar |
| ½ cup | Diced green pepper |
| ½ cup | Diced sweet red pepper |
| ¼ cup | Diced onion |
| ¼ cup | Minced fresh parsley |
| ¼ teaspoon | Ground cumin |
| 1 small | Glove garlic; minced |
Recipe by: donnam@... (Donna Mitchell) From: beck4@... (Eileen & Bob Holze)
Date: Thu, 23 May 1996 19:39:28 GMT Cook squash according to microwave directions. Split crosswise. Remove and discard seeds. With a fork, scoop strands into a bowl. Toss to separate strands.
Combine stock, oil, vinegar, green pepper, red pepper, onion, parsley, cumin and garlic.
Either cover and microwave on high for 2 minutes, or saute until tender.
Add squash and toss, evenly distributing colors. Cover and microwave on high for 2 minutes.
Serve piping hot, or refrigerate for 2 hours and serve cold.
Posted to Master Cook Recipes List, Digest #95