Spaghetti Squash with Sweet Peppers

A delicious recipe that is quick to make utilizing the microwave.

Spaghetti Squash with Sweet (or Hot) Peppers 
Serves 4
Total Time: 25 minutes

1 medium spaghetti squash (2 lbs)
1/2 medium green pepper, sliced
1/2 medium sweet red pepper, sliced
1 small onion, chopped
1 Tbsp olive oil
2 medium tomatoes, quartered
1 garlic clove, minced
1/2 cup chicken broth
1/4 tsp salt
3 Tbsp shredded Parmesan cheese

• Cut squash in half lengthwise & discard seeds.  Place squash cut side down in a microwave-safe dish or plate.  Microwave, uncovered, on high for 10 minutes or until tender.  Cool.
• In a large nonstick skillet, saute the peppers and onion in oil until tender (4-5 minutes).  Add tomatoes and garlic & saute 4 minutes longer.  Add broth and salt & simmer for 3 minutes.
• When squash is cool enough to handle, scrape a fork on the inside of the squash to separate the strands into a serving dish.  Top with the pepper mixture.  Sprinkle with Parmesan cheese.

I made an unintentional change to the above ingredients.  You see, my husband brought in some green and red peppers from our garden that looked like miniature sweet peppers.  To my surprise, they were hot red cherry peppers (the green ones were picked early).  Thankfully, I seeded them before slicing and adding to the saute.  It was a very happy mistake as the peppers added just a little kick of spice to the dish.