<http://schema.org/recipeInstructions>
" With tip of sharp knife, pierce squash in about 10 places. Microwave on High 8 to 10 minutes. Turn squash over and microwave 8 to 10 minutes longer, until squash is fork-tender. Meanwhile, in 10-inch skillet, toast walnuts over medium heat, about 5 minutes, shaking pan frequently. Transfer walnuts to large bowl. In same skillet, melt butter over medium heat, then cook until butter turns amber in color, about 4 minutes. When squash is done, cut lengthwise in half; discard seeds. With fork, gently scrape squash lengthwise and lift out strands of pulp as they become free; add to bowl with walnuts. Discard squash skin. Toss squash and walnuts with melted butter, salt, and pepper."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6951/spaghetti-squash-butter-walnuts-2915/?src=shelter_footer>