Spaghetti Squash With Mushrooms and Herbs

Submitted by dicentra

"Gourmet. Feb 1990"

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 2

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.

Reviews

[yamakarasu]

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!