Spaghetti Squash with Mushrooms and Herbs

Spaghetti Squash - Recipe


  • 2 to 2 1/2 lb. spaghetti squash – halved lengthwise, reserving 1 half for another use
  • 2 Tbsp. unsalted butter
  • 1 4/ c. finely chopped onions
  • 1 c. thinly sliced mushrooms
  • 2 Tbsp. minced fresh parsley leaves
  • 1 Tbsp. minced fresh chives
  • 1/4 c. freshly grated Parmesan


Wrap the squash half in microwave-safe plastic wrap and microwave it, cut side up, at high power (100%) for 10 to 132 minutes, or until it feels soft when pressed. Let the squash stand for 5 minutes. In a small microwave-safe dish combine the butter, the onion, and the mushroom, and microwave the mixture at high power (100%), stirring once, for 5 minutes, or until the mushrooms are tender. Discard the squash seeds, scrape the flesh with a fork into a bowl, and toss it with the mushroom mixture, the parsley, the chives, the Parmesan, and salt and pepper to taste.

Recipe provide by Gourmet Magazine.