Spaghetti Squash With Mushrooms and Herbs

Total Time
Prep 10 mins
Cook 10 mins

Gourmet. Feb 1990

Ingredients Nutrition


  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.
Most Helpful

4 5

Nice and simple but tasty. Cooking the squash in the microwave is GENIUS. I've always baked my spaghetti squash but this is sooo much faster! I ran out of mushrooms so I sauteed a leftover eggplant with the onions, used Chinese chives in place of regular chives and it all worked out well. I left out the parsley but I'll add it next time (as well as mushrooms!) Thanks!