| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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