[Sca-cooks] Re: Spaghetti squash

[Pixel, Goddess and Queen]

The new issue of Fine Cooking has an article about tasty things to do with
acorn squash. Bake them face up, brushed with butter or olive oil and
seasoned with tasty things like maple syrup, or brown sugar and cinnamon,
or rosemary and pepper, or whatever. Yum!

Acorn squash in the broiler oven was a favorite late-night snack of
mine when I was in college, as you can always pilfer the seasonings from
the dining hall, and the squash will keep for weeks in a cool place.

Margaret


On Tue, 15 Jan 2002, Tara Sersen Boroson wrote:

> I don't generally use spaghetti squash (too big for something that my
> anti-food husband won't touch ;)  But, for butternut and acorn, I get
> best results when I cut them in half, scoop out the seeds, brush them
> with butter or oil and place them face down on a rack suspended above a
> pan in the oven.  When I tried them in a pan with some water, I found
> that a lot of the juice and flavor leached out and the result was quite
> flavorless.  When I placed them on the pan alone, a lot of the juice
> leached out and caused the same problem, though not as badly.  When I
> suspend them on a rack, very little juice is lost.  They also cooked
> very evenly, expecially with the convection oven.  The only problem with
> this method was the little juice that did leak out and drip onto the pan
> ended up burning, which was rather a disturbing smell ;)
>
> I've also done them face up, wrapped individually in aluminum foil, in
> the toaster oven.  Nice and easy when I'm cooking for myself.
>
> -Magdalena