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

1. Halve squash; discard seeds.
2. Place, cut side down, in 1 (12 x 7 x 2-inch) microwave-safe dish.
3. Add 2 tablespoons of water to dish.
4. 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.
5. 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)