Spaghetti Squash With Sweet Peppers

• 1 medium spaghetti squash (2 pounds)
• 1/2 medium green pepper, sliced
• 1/2 medium sweet red pepper, sliced
• 4 medium fresh mushrooms, sliced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 medium tomatoes, quartered
• 1 garlic clove, minced
• 1/2 cup chicken broth
• 1/4 teaspoon salt
• 3 tablespoons shredded Parmesan cheese

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.
2. In a
3. , saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes.
4. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.

green pepper, sweet red pepper, fresh mushrooms, onion, olive oil, tomatoes, garlic, chicken broth, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/spaghetti-squash-with-sweet-peppers/ (may not work)