Spaghetti Squash With Mushrooms and Herbs

Gourmet. Feb 1990

• Ready In: 20 mins
• 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.