what you do is similar to how we do it, we also eat it as a dessert, but if
you just plunge the meat fork in all the way up to the hilt several times it
works fine, and the seeds come out easier, Lee
"Evelyn" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> don't go through all of that just fork it several times with a large meat
>> fork, I do five minutes on a side turning one quarter of the squash then
>> five more until complete, Lee
>
>
>
> Thanks Lee.
>
> I usually cut it in half, scoop out all the seeds, then put the two sides
> together again, wrap the whole thing in foil, then bake it for an hour, or
> till it is tender to the touch.
>
> Then I let it cool down, then scrape out all the stringy squash from
> inside the shells and reserve it. Toss out the shells.
>
> Melt some butter in a fry pan, toss in a chopped onion and saute' it till
> it is soft. Then add the squash strings, add salt and pepper to taste,
> and saute' it with the onions till the flavors meld.
>
> It is incredibly delicious this way, has a lovely texture, and my husband
> loves it.
>
> I am hoping to cut out the oven step, by nuking it first.
>
> --
> Best Regards,
> Evelyn
>
> In the stony fastness of the mountains there is a strange market, where
> one may barter the vortex of life for boundless bliss. - Milarepa