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Italian   -   Spaghetti Squash With Mushrooms & Herbs   adapted from gourmet magazine

  • 2 Pounds Spaghetti Squash -- halved lengthwise
  • 2 Tablespoons Unsalted Butter
  • 3 Cloves Garlic
  • 1 Small Onion -- finely chopped
  • 8 Ounces Mushrooms -- sliced
  • 2 Tablespoons Fresh Parsley -- finely chopped
  • 1 Tablespoon Basil -- finely chopped
  • 1/4 Teaspoon Cayenne
  • 1 Teaspoon Oregano
  • 8 Ounces Sour Cream
  • 1/4 Cup Parmesan Cheese -- grated
Directions 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 dutch oven, saute onion, garlic and mushrooms until onion is tender. Add basil, oregano, cayenne salt, pepper and parsley. Saute for another 5 minutes. Reduce heat and stir in sour cream. Discard the squash seeds, scrape the flesh with a fork into a bowl, and toss it with the mushroom mixture. Serve with parmesan.
Serves 2
Time to Make 0:00

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