slb@drutx.UUCP (Sue Brezden) (10/11/85)
About spaghetti squash--Do you have a microwave? A friend of mine
swears by spaghetti squash in a microwave. She evidently just zaps
it until its hot clear through, then opens it up and butters it.
Sorry, I don't know the power and timing she uses. I also assume
you have to prick it first so it won't explode!
I plan on planting some next year. Haven't done so yet, so this
is not personal experience.
--
Sue Brezden
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~saltiel@cdstar.UUCP (Jack Saltiel) (10/13/85)
> About spaghetti squash--Do you have a microwave? A friend of mine > swears by spaghetti squash in a microwave. She evidently just zaps > it until its hot clear through, then opens it up and butters it. > Quite true. This works very well. Prick it to make sure it doesn't explode. If the heating from your mike is uneven, just make sure to move it around a few times. It takes me about 10-15 minutes at high power, depending upon the size of the squash. Using the insides like freshly cooked pasta will yield some interesting, and good results. I have done this with tomato sause, pesto, and a favorite seafood sauce for pasta. -- Jack Saltiel Cambridge Digital Systems {wjh12,talcott}!cdstar!saltiel "Here's to plain speaking and clear understanding." "I like a man who likes to talk."
aat@packard.UUCP (AA Triolo) (10/14/85)
I prepare spaghetti squash by slicing it into halves, removing the seeds and steaming it in a large covered skillet for about 30 minutes over medium heat until I can pierce the squash skin with a fork. By placing the squash face down in the skillet with a small amount of water (<1/4") it cooks rather quickly. You should add water as it evaporates. Keeping it in halves makes it easier to handle later when removing the meat from the skin. I hold the half in a clean towel and scrape the meat out with a spoon. This method works fine for me every time.
timpson@comet.DEC (ACE TECH) (10/16/85)
If your going to cut your Squash into halves then stuff it. My favorite
is to fill it will Italian Sausage mushrooms garlic Romano and Parmasian
Cheese (Fresh Ground) then steam. This is primo stuff. This is also wide
open for variations.
steve :^)