"Janet Wilder" > wrote in message
...
> Susan wrote:
>
>> Tip from a lazy cook; just pierce it DEEPLY (or have it explode and come
>> out of the microwave, uh, pre shredded) in several spots and nuke it for
>> 15-20 minutes on high before cutting it open and shredding. I put a
>> paper towel under it.
>
> I used to make it. I know about piercing squash. I once blew up an acorn
> squash <g> I had not heard of the paper towel. Usually one puts a little
> water in the dish under the squash half.
>
>
> --
> Janet Wilder
> way-the-heck-south Texas
> spelling doesn't count
> but cooking does

To bad about the sauce Janet.
I cook my squash like you do. I love acorn squash...I like it with a little
salt and butter....nothing else
Jacquie