1 med. spaghetti squash (about 3 lbs.)
1/4 c. defatted chicken broth
1 tsp. olive oil
1 tsp. white wine vinegar
1/2 c. diced green peppers
1/2 c. diced sweet red peppers
1/4 c. diced onions
1/4 c. minced fresh parsley
1/4 tsp. cumin
1 sm. clove garlic, minced (opt.)

Rinse squash; pierce skin about 1/4" deep in several places. Place on a paper towel in the microwave. Cook on High for about 16 minutes, turning once. Let stand for 5 minutes. Split lengthwise. Remove and discard seeds. With a fork, scoop strands into a small bowl. Toss to separate strands.

Combine broth, oil, vinegar, peppers, onions, parsley, cumin and garlic, if desired, in a casserole. Cover; microwave on High for 2 minutes. Add squash; toss. Cover; microwave for 2 minutes. Serves 4 to 6.