| 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 |
tb |
Unsalted butter |
| 1/4 |
c |
Finely chopped onions |
| 1 |
c |
Thinly sliced mushrooms |
| 2 |
tb |
Minced fresh parsley leaves |
| 1 |
tb |
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
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