3 lb Spaghetti squash;(about)

    1/4 c  Parsley; chopped

    1/4 c  Olive oil;

      2 tb Margarine;

      2 ts Fresh garlic; minced

    1/2 lb Fresh mushrooms; sliced

      3 tb Butter or Margarine;

    1/4 c  Grated parmesan cheese;

           Salt to taste;
           Freshly ground pepper;
  With a knife, pierce the skin of squash in serveral places to allow
  steam to escape while cooking.  Place whole squash in microwave oven
  and cook on high for 15 minutes, turning once or twice.  Remove from
  oven or steamer and let stand 10 minutes. ( a steamer will do nicely
  on top of the stove, too).  Or, cut in half lengthwise, remove seeds
  and place cut side down in pot with 2" of water.  Cover and boil 20
  minutes. In a small bowl, place parsley, olive oil, margarine and
  garlic.  Cook on high for 1 minute ( or heat in pan on medium heat on
  your stove.)  Set aside.
  Saute mushrooms in 3 tablespoons butter or margarine.  Cut squash in
  half leghthwise and remove seeds and membrame.  With fork, gently pull
  spaghetti-like flesh away from side of outer skin. Combine squash with
  mushrooms.  Pour butter mixture over vegetables and sprinkle with
  cheese, salt, and pepper.  Stir and serve.
  NOTE:  In (y)ield hot key the (y) and you can reflect the amount for a
  serving for 1 serving....which would make this ABOUT:
  Food Exchange per serving...1 VEGETABLES EXCHANGE + 1 FAT EXCHANGE
  (if you cut down on the margarine, which I sure would!! And depend on
  how many nice folks you have gracing your table)
  Vegetable Magic by Sheilah Kaufman.
  Brought to you and yours via Nancy O'Brion and her Meal-Master.