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.