Do you have much experience with squash? When I was a kid, I despised yellow squash. Now I love ALL kinds of squash, and these winter squash are an absolute easy delight! This is how I cook them:
I cook them either in the crockpot with a bit of water on the bottom, just whole, OR in a baking dish with a bit of water on the bottom, covered with foil in the oven 350* until fork or knife goes in through tender fruit flesh (fruit as in- the seed bearing part).
Butternut, I cut in half and de-seed. Then score, and scoop out. I like to eat it with a little butter, honey, salt and pepper.
The left overs can just be refrigerated until next time.
Now the spaghetti squash is a real treat! If you have never had it before, you will get a kick out of I think. With a very mild flavor, I cook it the same way that I do butternut, but I serve it differently. After taking out seeds and seed peth, I scoop ALL of the flesh out of these plump gourds. You will see that it is stringey like spaghetti, thus the name.
I have discovered that I REALLY like to eat this squash with a mixture of cream of chicken soup and green chiles for flavor:
Mix it how you like it. The chiles are flavorful but NOT hot. Incorporate into the squash and top with cheese if you desire.
I think you will like it!
Thanks for visiting, and letting me share. Hope you enjoy looking around my blog, and leave a comment to tell me what you think. Have a wonderful blessed day, for indeed we are blessed.
Thanks be to God from whom all good gifts come.