---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPAGHETTI SQUASH SALAD
  Categories: Diabetic, Salads, Side dish, Vegetables
       Yield: 4 - 6 folks
  
       3 lb Spaghetti squash;(about)
     1/4 c  Parsley; chopped
     1/4 c  Olive oil;
       2 tb Margarine;
       2 ts Fresh garlic; minced
     1/2 lb Fresh mushrooms; sliced
       3 tb Butter or Margarine;
     1/4 c  Grated parmesan cheese;
            Salt to taste;
            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.
  
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