Confetti spaghetti squash

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

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