Southwestern-Style Spaghetti Squash
- 1 (2 1/2 to 3 1/2 lb.) spaghetti squash
- 1 c. chopped red and/or green sweet pepper
- 1/4 c. chopped onion
- 1/4 c. chicken broth
- 2 to 4 Tbsp. snipped fresh cilantro or 2 dried cilantro, crushed
- 1 Tbsp. olive oil or cooking oil
- 1 Tbsp. balsamic vinegar or cider vinegar
- 1 clove garlic, minced
- 1/4 tsp. each: salt and ground cumin
- 1/2 c. sliced, pitted olives
- 1/3 c. coarsely chopped peanuts
- Halve squash; discard seeds.
- Place, cut side down, in 1 (12 x 7 x 2-inch) microwave-safe dish.
- Add 2 tablespoons of water to dish.
- Cover with plastic wrap and microcook on 100% (High) for 15 to 20 minutes (lower wattage oven 20 to 25 minutes) or until tender, rearranging once.
- Drain; set aside.
red andor, onion, chicken broth, fresh cilantro, olive oil, balsamic vinegar, clove garlic, salt, olives, peanuts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=669862 (may not work)