Spaghetti squash with mushrooms and herbs

1 servings

Ingredients

Quantity Ingredient
2 1/2 pound spaghetti squash; halved lengthwise,
; reserving 1 half
; for another use, up
; to 2
2 tablespoons Unsalted butter
¼ cup Finely chopped onions
1 cup Thinly sliced mushrooms
2 tablespoons Minced fresh parsley leaves
1 tablespoon Minced fresh chives
¼ cup Freshly grated Parmesan

Directions

Wrap the squash half in microwave-safe plastic wrap and microwave it, cut side up, at high power (100%) for 10 to 12 minutes, or until it feels soft when pressed. Let the squash stand for 5 minutes. In a small microwave-safe dish combine the butter, the onion, and the mushroom and microwave the mixture at high power (100%), stirring once, for 5 minutes, or until the mushrooms are tender. Discard the squash seeds, scrape the flesh with a fork into a bowl, and toss it with the mushroom mixture, the parsley, the chives, the Parmesan, and salt and pepper to taste.

Serves 2.

Gourmet February 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes