MICROWAVE SPAGHETTI SQUASH

1 spaghetti squash (about 3 lbs.)
3 tbsp. olive oil
1 sm. clove garlic, minced
1/2 tsp. dried oregano
1/2 lb. mushrooms, thinly sliced
(1/3 c. sliced green onions, optional)
1/2 tsp. salt
1/4 tsp. pepper

With sharp knife, pierce squash so it doesn't explode.  Microwave on
High 10 to 12 minutes, rotating and turning squash 3 times during
cooking, until squash gives slightly when pressed. It's important to
flip it over as you go; the steam inside tends towards the top.  Don't
put enough pressure on the slit that it'll seal shut and make the
thing pop.

While it's cooking, slice the mushrooms.

Remove from oven and let stand 5 minutes or until cool enough to
handle.  While it's cooling, place oil, garlic, and oregano in 2 quart
microwave safe casserole. Microwave on high 1 1/2 to 2 minutes until
oil is very hot. Add mushrooms and green onions; cover loosely with
waxed paper. Microwave on high 2 to 3 minutes, stirring once, until
mushrooms are just tender. Stir in salt and pepper. Cut squash in half
lengthwise and discard seeds. Using fork, remove flesh from shell (it
will come out in spaghetti like strands) and add to mushroom
mixture. Toss until coated with oil. Place in serving dish, or, if
desired, serve mixture in shell half. Sprinkle with grated Parmesan
cheese. Yield: 6 "servings", feeding 2 people with scant leftovers.

Calories:
About 240-300 for the squash
360 for the olive oil
63 for 10 oz of mushrooms
663 total, plus whatever's in the parmesan I put on it.