Southwestern-Style Spaghetti Squash - cooking recipe

Ingredients

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

Preparation

Halve squash; discard seeds.
Place, cut side down, in 1 (12 x 7 x 2-inch) microwave-safe dish.
Add 2 tablespoons of water to dish.
Cover with plastic wrap and microcook on 100% (High) for 15 to 20 minutes (lower wattage oven 20 to 25 minutes) or until tender, rearranging once.
Drain; set aside.