Spaghetti Squash Salad recipe
Ingredients:
3 lbs of spaghetti squash.
¼ cup of chopped parsley.
¼ cup of olive oil.
2 tablespoons of margarine,.
2 teaspoons of fresh garlic, minced.
½ lb of sliced fresh mushrooms.
3 tablespoons of butter.
¼ cup of grated Parmesan cheese.
Salt and freshly ground black pepper to taste,.
Preparation Instructions:
Using a knife, pierce the skin of squash in several places.
Place whole squash in microwave oven and cook on high for 15 minutes, turning once or twice.
Remove from the microwave and allow to stand for 10 minutes.
Cut in half lengthwise, remove the seeds and place cut side down in pot with two inches of water.
Cover and boil for 20 minutes.
Place parsley, olive oil, margarine and garlic in a bowl and microwave on high for 1 minute; then set aside.
Sauté mushrooms in the butter.
Cut the squash in half lengthwise and remove seeds and membrane.
Using a fork, gently pull the spaghetti-like flesh away from the side of outer skin.
Combine the squash with the mushrooms.
Pour the butter mixture over top of the vegetables and sprinkle with grated Parmesan, salt and pepper.
Stir and serve as desired.