Spaghetti Squash With Mushrooms and Herbs |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Gourmet. Feb 1990 Ingredients:
2 -2 1/2 lbs spaghetti squash, halved lengthwise, reserving 1 half for another use |
2 tablespoons unsalted butter |
1/4 cup finely chopped onion |
1 cup thinly sliced mushroom |
2 tablespoons minced fresh parsley leaves |
1 tablespoon minced fresh chives |
1/4 cup freshly grated parmesan cheese |
Directions:
1. 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.
2. 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.
3. 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.
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