Spaghetti Squash Salad


1 spaghetti squash                           

¼ cup fresh parsley, chopped          

¼ cup olive oil                                 

2 Tbsp. light margarine                  

2 tsp. minced garlic

¼ cup Parmesan cheese

3 Tbsp. light margarine

½ lb. fresh mushrooms, sliced

salt and pepper to taste 

 Directions: With a knife, pierce the skin of squash several times. Place whole squash in microwave, cook on high for 15 minutes, turning once. Remove and let stand for 10 minutes. In a small bowl, place parsley. Olive oil, 2 Tbsp. margarine  and garlic. Cook on high for 1 minute. Set aside. Saute’ mushrooms in 3 Tbsp. margarine in microwave for 5 minutes. Cut squash in half lengthwise and remove seeds and membranes. With a fork, gently pull spaghetti-like flesh away from the side of outer skin. Combine squash noodles with mushrooms. Pour butter mixture over squash noodles and sprinkle with cheese, salt and pepper. Stir and serve.

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