1 medium bell pepper sweet yellow cut into 1-inch pieces
Equipment
bowl
frying pan
microwave
Directions
Cut squash in half; discard seeds.
Place cut side down in a microwave-safe dish; add 1/2 in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender.
Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind.
Cut pulp into 1/2-in. pieces.
In a large skillet, saute peppers and onion in oil until tender.
Add tomatoes and squash; heat through.
Transfer to a large bowl; add butter mixture and toss to coat.