Not exact matches
Scrape the cooked
flesh out of spaghetti
squash into strands using a fork.
Scoop
out the seeds with a spoon, and poke the
squash flesh with the tines
of a fork.
Observations
of the pumpkin effort would include scooping
out the
squash flesh and using the liquid inside to drizzle over the serving for added flavor.
Scoop the
flesh out of the skins
of the butternut
squash and place the
flesh into a blender.
I take it
out of the oven, cut off the stem, cut the
squash in half lengthwise, scoop
out the seeds, drizzle olive oil on the
flesh, place
squash on baking sheet
flesh facing down, and back in the oven it goes for 30 - 45 minutes until
flesh is cooked through with some browning.
Once they have sufficiently cooled, scoop
out 1/2 cup
of the butternut
squash flesh and measure
out 1/4 cup
of the sweet potato
flesh and put it in a dish towel and squeeze
out as much excess liquid as possible.
Let the
squash cool and the scoop the
flesh out of the skin with a spoon.
When the
squash has cooled scrape the cooked
flesh out of the skin and use it right away or store it in the freezer.
The
squash is probably ready to come
out by then — a fork should slide easily through the skin and into the
flesh — and you can just cover it with foil and let it hang
out on top
of the stove until game time.
After
squash has cooled (or before, because you're starving and don't want to wait and end up burning your fingertips like me), scoop
out flesh into a large bowl and add egg, coconut flour, cinnamon and a dash
of salt.
Using a spoon, score and scoop
out some extra
flesh from the length
of the
squash.
What I can do, and have started doing as a matter
of routine (and, to be honest, as a matter
of free therapy) every fall, is to collect my weight in pumpkins and other orange -
fleshed winter
squash, poke the bejeezus
out of them with a knife, pack them into a hot oven on sheet pans, and walk away for an hour.
Scoop
out the
flesh of the
squash and add it to the soup pot.
Halve all
of the acorn
squash and scrape
out the seeds and stringy
flesh with a spoon.
Once cooked, the
flesh of a spaghetti
squash can be scraped
out with a fork to produce long, noodle - like strips, while delicata
squashes are excellent when roasted and often described as having a bit
of a woodsier sweet potato taste.
Once you've chosen an apocalyptic pal you are plopped into the first level and left to vaporise,
squash, incinerate and make green -
fleshed Swiss cheese
out of all the other mutants.