Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Monday, May 9, 2011

Spaghetti Squash

2- to 2 1/2-pound spaghetti squash, halved lengthwise
4 tablespoons unsalted butter
1/2 cups finely chopped onions
2 cup thinly sliced mushrooms
4 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh chives
1/2 cup freshly grated Parmesan

This can be prepared in 45 minutes or less instead of baking forever, using a microwave oven.

Wrap the squash half in microwave-safe plastic wrap and microwave it, cut side up, at high power (100%) for 10 to 12 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.

You can use this as a side dish or as a pasta replacement (without all the added ingredients) in Italian dishes to drastically reduce the carbohydrate counts.

Yield: Serves 4

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