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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 375*F (190*C) 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.

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