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February 1990 Issue

Spaghetti Squash with Mushrooms and Herbs

Can be prepared in 45 minutes or less.

Makes use of the microwave oven.


Serves 2

a 2- to 2 1/2-pound spaghetti squash, halved lengthwise, reserving 1 half for another use
2 tablespoons unsalted butter
1/4 cup finely chopped onions
1 cup thinly sliced mushrooms
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh chives
1/4 cup freshly grated Parmesan

Step 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. 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.