Title: Confetti Spaghetti Squash
Categories: Vegetables
Yield: 1 Servings

1 md Spaghetti squash (3 lb)
1/4 c Chicken broth
1 ts Olive oil
1 ts Wine vinegar
1/2 c Diced green pepper
1/2 c Diced sweet red pepper
1/4 c Diced onion
1/4 c Minced fresh parsley
1/4 ts Ground cumin
1 sm Glove garlic; minced

Recipe by: donnam@palomar.SanDiego.NCR.COM (Donna Mitchell) From:
beck4@nyc.pipeline.com (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