Spaghetti Squash With Mushrooms And Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| February 19, Gourmet/bon | 1 | Servings | ||
INGREDIENTS
| 2 | 1/2 pound spaghetti squash | |
| halved lengthwise | ||
| reserving 1 half | ||
| for another use up | ||
| to 2 | ||
| 2 | T | Unsalted butter |
| 1/4 | c | Finely chopped onions |
| 1 | c | Thinly sliced mushrooms |
| 2 | T | Minced fresh parsley leaves |
| 1 | T | Minced fresh chives |
| 1/4 | c | Freshly grated Parmesan |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 2927
Calories From Fat: 2171
Total Fat: 241.4g
Cholesterol: 719.1mg
Sodium: 785.1mg
Potassium: 1829.8mg
Carbohydrates: 8.5g
Fiber: 2g
Sugar: 4g
Protein: 171g