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Let's Get Cooking
Heat oil in large deep nonstick skillet over medium-high heat and cook onion, pepper and garlic, stirring occasionally, until vegetables are lightly browned, about 5 minutes. Stir in remaining ingredients, except 2 tablespoons cilantro.
Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered until squash is tender, about 20 minutes .
Uncover and cook until sauce is slightly thickened, about 10 minutes. Stir in remaining cilantro. Serve, if desired, over hot cooked rice.
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