Spaghetti Squash Salad

Yields:	6 servings
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3	pounds	spaghetti squash
1/4	cup	parsley leaves	chopped
1/4	cup	olive oil
2	tablespoons	margarine
2	teaspoons	garlic	minced
1/2	pound	mushrooms	sliced
3	tablespoons	butter	or margarine,
1/4	cup	parmesan, parmigiano-reggiano cheese, grated

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.

Or, cut in half lengthwise, remove seeds and place cut side down in pot with 2 inch 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.

We loved it and used it in the Turkey Lasagna recipe.

Reviewed by ruthieq209