MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Spaghetti Squash Salad
  Categories: Diabetic, Salads, Side dishes, Vegetables
       Yield: 4 - 6 folks
       3 lb Spaghetti squash;(about)          1/2 lb Fresh mushrooms; sliced
     1/4 c  Parsley; chopped                    3 tb Butter or Margarine;
     1/4 c  Olive oil;                        1/4 c  Grated parmesan cheese;
       2 tb Margarine;                               Salt to taste;
       2 ts Fresh garlic; minced                     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.