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Put 1 halved, seeded spaghetti squash in a microwaveable-safe
dish; add 2 Tbsp water, cover and microwave until tender, 16
minutes. Let cool slightly, then scrape into strands with a fork into a
bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the
squash along with the parsley, chives, and peppers; toss with salt
and pepper.
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