Not exact matches
If you want to cook spaghetti
squash but don't know exactly how or
cutting it is too difficult, check out this post and the helpful video
right below.
But summer doesn't seem the
right time our typical preparation — chunked and roasted until brown with salt, pepper and olive oil — and this torte,
cut with yellow summer
squash is lighter and perfect, especially served
right from the oven with a green or tomato salad.
Used a mystery
squash with a dark orange flesh which I
cut in half and roasted to take advantage of the oven already in use, doubled the lemon grass, used a quart of home made chicken stock from the freezer, and zipped up the whole thing with a hand blender
right in the pot.
Split butternut
squash in half by
cutting it
right down the middle.
To get the spaghetti
squash just
right, simply
cut the
squash in half, scoop out all the seeds, bake them
cut side down for about 40 to 45 minutes in the oven then just start scraping with a fork!
What I mean by that is,
right where the
squash starts to turn bulbous,
cut it in 1/2, width-wise.
Acorn
squash is hard to come by
right now, due to Cali's weather, so I used butternut (
cut into four pieces, since they're so big).