MICROWAVE SPAGHETTI SQUASH
Reference:
Prep:
15 minutes
Servings:
Ingredients
Cooking Instructions
| 1 | spaghetti squash (about 3 lbs.) |
| 3 | tbsp. of olive oil |
| 1 | small clove garlic, minced |
| 1/2 | tsp. of dried oregano |
| 1/2 | lb. mushrooms, thinly sliced |
| 1/3 | cup of sliced green onions |
| 1/2 | tsp. of salt |
| 1/4 | tsp. of pepper |
| 1/3 | cup of grated Parmesan cheese |
Cooking Instructions
| Step 1 | With a sharp knife, pierce squash in at least 5 places, making sure these remain open (this is important or squash may explode in oven). |
| Step 2 | Place on 2 pieces of paper toweling in microwave oven. Microwave on High 10 to 12 minutes, rotating and turning squash 3 times during cooking, until squash gives slightly when pressed. Remove from oven and let stand 5 minutes or until cool enough to handle. |
| Step 3 | Place oil, garlic, and oregano in 2 quart microwave safe casserole. |
| Step 4 | Microwave on high 1 1/2 to 2 minutes or until oil is very hot. |
| Step 5 | Add mushrooms and green onions; cover loosely with waxed paper. |
| Step 6 | Microwave on high 2 to 3 minutes, stirring once, until mushrooms are just tender. |
| Step 7 | Stir in salt and pepper. |
| Step 8 | Cut squash in half lengthwise and discard seeds. |
| Step 9 | Using fork, remove flesh from shell (it will come out in spaghetti like strands) and add to mushroom mixture. Toss until coated with oil. |
| Step 10 | Place in serving dish, or, if desired, serve mixture in shell half. |
| Step 11 | Sprinkle with grated Parmesan cheese. |
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