Recipe - Confetti Spaghetti

1 md Spaghetti squash (3 lb)
One fourth cup Chicken broth
1 teaspoon Olive oil
1 teaspoon Wine vinegar
One half cup Diced green pepper
One half cup Diced sweet red pepper
One fourth cup Diced onion
One fourth cup Minced fresh parsley
One fourth teaspoon Ground cumin
1 small 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