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Cooked. The first
spaghetti squash from the garden on Sunday. Here it is. Squash is a native North American plant; one of the so-called Three Sisters of agriculture which included also maize and beans. The following recipe from
epicurious works well:
Ingredients- a 2- to 2 1/2-pound spaghetti squash, halved lengthwise, reserving 1 half for another use
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onions
- 1 cup thinly sliced mushrooms
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon minced fresh chives
- 1/4 cup freshly grated Parmesan
DirectionsWrap 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.