1 (2 1/2 to 3 1/2 lb.) spaghetti squash
1 c. chopped sweet red and or green pepper
1/4 c. chopped onion
1/4 c. chicken broth
2 to 4 tbsp. snipped fresh cilantro
1 tbsp. olive oil or cooking oil
1 tbsp. balsamic vinegar or cider vinegar
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 c. sliced pitted ripe olives
1/3 c. coarsely chopped peanuts

Halve squash; discard seeds. Place, cut side down, in a 12 x 7 1/2 x 2 inch microwave-safe dish. Cover with vented microwave-safe plastic wrap. Cook on 100 percent power (high) for 15 to 20 minutes or until tender, rearranging once. Drain; set aside.

In a 2 quart microwave-safe casserole combine pepper, onion, broth, cilantro, oil, vinegar, garlic, salt and cumin. Cook, covered, on high for 3 to 4 minutes or just until tender, stirring once.

Use a fork to shred and separate squash pulp into strands, reserving shells. In the casserole toss squash pulp, pepper mixture and olives until coated. Cook, covered, on high for 2 to 3 minutes or until heated through. Transfer to squash shells. Sprinkle with peanuts. Makes 6 to 8 servings.