Can be prepared in 45 minutes or less.

　　Makes use of the microwave oven.

Ingredients

　　a 2- to 2 1/2-pound spaghetti squash, halved lengthwise, reserving 1 half for another use

　　2 tablespoons unsalted butter

　　1/4 cup finely chopped onions

　　1 cup thinly sliced mushrooms

　　2 tablespoons minced fresh parsley leaves

　　1 tablespoon minced fresh chives

　　1/4 cup freshly grated Parmesan

　　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 a small microwave-safe dish combine the butter, the onion, and the mushroom and microwave the mixture at high power (100%), stirring once, for 5 minutes, or until the mushrooms are tender. Discard the squash seeds, scrape the flesh with a fork into a bowl, and toss it with the mushroom mixture, the parsley, the chives, the Parmesan, and salt and pepper to taste.