Email to Lisa Hopper      

Recipe Categories: VCCCD's HOME PAGE_APPETEASERS _APPETEASERS_ENCORE _ASIAN_CREATIONS _BRING_ON_THE_BEANS _CASSEROLE_DAYS _COOKIE_EXCHANGE _FLAVORS_OF_INDIA _FOOD_FOR_THOUGHT _FRENCH_CONNECTION _FROM_THE_KITCHEN_OF _GAZPACHOANDSANDWICHES _GREEK_TASTING _HAWAIIAN_TREATS _LENTILS_n_WRAPS _PANTRY_RAID _PASTA_FUN _POTLUCK _PUMPKIN_PASSIONS _ROCKIN_MOROCCAN _SOUPS_ON _SPRING_FLING _STUFF_IT _TORTILLA_FILLERS _TURKEY_DAY_Blahs-Be-Gone _WINTER_SQUASH_WONDERS

Spaghetti Squash Salad




Source of Recipe


HungryMonster.com


Recipe Introduction


From the Kitchen of Ginnette


List of Ingredients




3 pounds spaghetti squash -- (about)
1/4 cup parsley -- chopped
1/4 cup olive oil
2 tablespoons margarine
2 teaspoons garlic -- minced
1/2 pound fresh mushrooms -- sliced
3 tablespoons butter or margarine
1/4 cup parmesan cheese -- grated
salt and freshly ground pepper-- to taste

Recipe



Preparation:
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, 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 lengthwise and remove seeds and membrane. 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.