Vegetables: Spaghetti Squash 04 by Recipe Cottage

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	Spaghetti Squash 04

		Baked Spaghetti Squash & Gruyere 1 spaghetti squash, about 3 pounds (1.5 kg) 1 cup (250 mL) grated gruyere cheese 1/4 cup (50mL) chopped parsley 2 tablespoons (30mL) butter 1 garlic clove, chopped fine 1/4 teaspoon (1 mL) salt 1/4 teaspoon (1 mL) freshly ground pepper Sauteed Mushrooms with Spinach and Pepper (see recipe below) Using sharp knife, deeply pierce squash in several places. Put squash in a hollow baking pan and bake at 375F (190C) for 1 1/4 hours or until shell gives to gentle pressure, turning over half way through baking time. Cut squash in half lengthwise; scoop out seeds and fibers. Pull apart the strands with a fork and put into a large bowl. Add cheese, parsley, butter, garlic, salt and pepper; toss. Place on large platter and top with Sauteed Mushrooms with Spinach and Pepper. Makes 4 servings. Sauteed Mushrooms with Spinach and Pepper 2 tablespoons (30mL) olive oil 1/2 pound (250g) mushrooms, sliced 1/4" (5 mm) thick (3 cups or 750mL) 1/4 teaspoon (1 mL) freshly ground pepper 2 tablespoons (30 mL) butter 1/4 teaspoon (1 mL) salt 1 garlic clove, silvered 1 (283-g) bag washed and ready to use baby spinach In a large frying pan, heat over medium-high heat. Add mushrooms, saute for 5 minutes or until juices are released and mushrooms are browned. Add salt and pepper; transfer mushrooms to bowl and set aside. Return fry pan to heat and add butter and garlic. When butter is foaming, add spinach and cook for 2 minutes or until tender and most of the liquid has evaporated, stirring frequently. Return mushrooms to pan and toss with spinach. Taste and adjust seasonings. Makes 4 servings.