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.
