O's Corner: Squash (Part 2 of 3-part Series)

LEMON-PARMESAN SPAGHETTI SQUASH

I have with good success, substituted this squash for pasta, adding mushrooms, black olives, sundried tomatoes, a can of minced clams, canned salmon or prepackaged sliced chicken pieces (Perdue or Tysons).

• 1 (3 pound) spaghetti squash
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons lemon juice
• 1/3 cup parsley, chopped
• 1/3 cup grated Parmesan cheese
  

Cut the squash in half lengthwise and remove seeds. Place the squash cut-side down on a microwave-proof baking dish and pierce in several places with a fork. Microwave 12 minutes or until a fork easily pierces through the skin. Let the squash cool slightly and scrape the inside with a fork to remove the long strands. Toss the squash with the olive oil, lemon juice, parsley and cheese. Add salt and black pepper to taste. MAKES 4 SERVINGS.

Note: If you can't fit both halves in the microwave, microwave them separately. The cooking time will be less; 7 to 8 minutes each.

UNTIL NEXT WEDNESDAY, REMBEMBER, KEEP IT SIMPLE AND FAST.