---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti Squash Salad
 Categories: Diabetic, Salads, Vegetables
      Yield: 4 Servings
 
      3 lb Spaghetti squash
           - (approximate)
    1/4 c  Parsley; chopped
    1/4 c  Olive oil
      2 tb Butter
      2 ts Fresh garlic; minced
    1/2 lb Fresh mushrooms; sliced
      3 tb Butter
    1/4 c  Parmesan cheese; grated
           Salt; to taste
           Pepper; freshly ground
 
  With a knife, pierce the skin of squash in several 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, butter, and
  garlic. Cook on high for 1 minute or heat in pan on medium heat on
  your stove. Set aside.

  Saute mushrooms in 3 tb butter. Cut squash in half lengthwise 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:

  Recipe by Vegetable Magic by Sheilah Kaufman

  Posted by: Nancy O'Brion
 
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