Confetti Tuna and Noodle Casserole
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
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
Recipe by: donnam@palomar.SanDiego.NCR.COM (Donna Mitchell) From: beck4@nyc.pipeline.com (Eileen & Bob Holze)
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.
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.