3 lb Spaghetti squash;(about)
1/4 c Parsley; chopped
1/4 c Olive oil;
2 tb Margarine;
2 ts Fresh garlic; minced
1/2 lb Fresh mushrooms; sliced
3 tb Butter or Margarine;
1/4 c Grated parmesan cheese;
Salt to taste; Freshly ground pepper; With a knife, pierce the skin of squash in serveral places to allow steam to escape while cooking. Place whole squash in microwave oven and cook on high for 15 minutes, turning once or twice. Remove from oven or steamer and let stand 10 minutes. ( a steamer will do nicely on top of the stove, too). Or, cut in half lengthwise, remove seeds and place cut side down in pot with 2″ of water. Cover and boil 20 minutes. In a small bowl, place parsley, olive oil, margarine and garlic. Cook on high for 1 minute ( or heat in pan on medium heat on your stove.) Set aside. Saute mushrooms in 3 tablespoons butter or margarine. Cut squash in half leghthwise and remove seeds and membrame. With fork, gently pull spaghetti-like flesh away from side of outer skin. Combine squash with mushrooms. Pour butter mixture over vegetables and sprinkle with cheese, salt, and pepper. Stir and serve. NOTE: In (y)ield hot key the (y) and you can reflect the amount for a serving for 1 serving….which would make this ABOUT: Food Exchange per serving…1 VEGETABLES EXCHANGE + 1 FAT EXCHANGE (if you cut down on the margarine, which I sure would!! And depend on how many nice folks you have gracing your table) Vegetable Magic by Sheilah Kaufman. Brought to you and yours via Nancy O’Brion and her Meal-Master.