Yield: 1 Servings
|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