"alzelt" wrote in message >
>
> limey wrote:
>
> > "Pat Wang" wrote in message
> >
> >
> >>Has anyone tried cooking buttercup squash in the oven? I've heard you
can
> >>just cut it in half, scoop out the seeds and then put it cut side down
on
> >
> > a
> >
> >>cookie sheet. Does anyone know how long to cook it for and what temp?
> >>Cindy
> >>
> >
> > I don't know about buttercup, Cindy, but last night I cooked a spaghetti
> > squash just as you describe - cut it in half, scooped out the seeds and
put
> > it cut side down on a baking pan with a little water. I baked it at
350ºF.
> > for an hour.
> >
> > Dora
> >
> >
> The one squash that benefits from either boiling or microwaving. The
> idea is to shred out the meat (strings) and treat as pasta.
> --
> Alan

I served it with meat balls and sauce. I'm sure Atkins would approve! I
usually microwave spaghetti, butternut and acorn squash but baking resulted
in more tender "spaghetti" strings.

Dora