Instructions: 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.

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