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1. Cut each squash in half and discard the seeds.
2. Place the squash in the microwave in a large glass baking dish, cut side down.
3. Add 2 tablespoons of water, cover with plastic wrap and microwave on high for 20 minutes, or until tender.
4. Drain and set to the side.
5. In another glass casserole dish, combine the next 9 ingredients.
6. Cover and cook for 4 minutes on high, or until barely tender.
7. Shred the squash with a fork, separating into strands, reserving the shells.
8. Add the squash to the casserole dish and add the pepper and sliced olives.
9. Toss well to coat.
10. Cook for 2 to 3 minutes, covered, until hot.
11. Transfer the mixture into the reserved squash shells.
12. Sprinkle with chopped peanuts and serve.
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