[Sca-cooks] Re: Spaghetti squash

[Olwen the Odd]

I sometimes will stuff acorn squash and make a one dish meal.  I stuff them
with fruits, cider and butter or savory stuff like partially precooked pork
or chicken with rice or grain and peas or some such to which I add a little
white wine.
Olwen

>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


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