Spaghetti Squash Salad
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
spaghetti squash
|
* |
| ¼ | cup |
parsley leaves
chopped |
|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
margarine
|
|
| 2 | teaspoons |
garlic
minced |
|
| ½ | pound |
mushrooms
sliced |
|
| 3 | tablespoons |
butter
or margarine, |
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
spaghetti squash
|
* |
| 59 | ml |
parsley leaves
chopped |
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
margarine
|
|
| 1E+1 | ml |
garlic
minced |
|
| 226.8 | g |
mushrooms
sliced |
|
| 45 | ml |
butter
or margarine, |
|
| 59 | ml |
Parmesan cheese
|
|
Directions
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.
Or, cut in half lengthwise, remove seeds and place cut side down in pot with 2 inch 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.
Sauté 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.
