Instructions: 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.

Serves 2.

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