Spaghetti Squash

Ingredients
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

Method
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