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This gluten free soup is sweet, hot and spicy. It is great served with a sandwich or a meal. If you can't handle hot, cut back on the quantity of spices in the recipe.
Total Time: Approximately 45 minutes to prepare.
Yield: It makes 3 cups of soup
Preheat oven to 400 degrees F. Wash and dry the acorn squash, then cut in half, remove seeds and stringy core. Cut into thick slices.
Put aluminum foil on baking sheet and spread a little oil on it. Spread slices of squash on foil, butter one side then sprinkle with sugar. Bake for 10 minutes, then remove and turn over slices. Butter and sprinkle with sugar. Bake for 20 minutes and remove from oven and serve on platter
Source: This recipe is from Martha Stewart
By Patricia M. from Maple Falls, WA
This is a guide about roasting squash seeds. Squash seeds are in general edible, and can be yummy snack when roasted.
Heat oven to 375 degrees F and grease jellyroll pan. Rub cut sides of squash, including cavities, with 1 Tbsp. butter. Sprinkle cavities with cinnamon and pepper. Place squash, cut-sides down, in prepared jellyroll pan; bake 30-35 minutes or until tender.
While squash bakes, in 2 qt. saucepan over medium heat, melt remaining 1 Tbsp. butter. Add onion; cook about 5 minutes, stirring occasionally until softened. Stir in brown sugar until melted. Add cranberries and cloves. Cook 10 minutes, stirring occasionally until cranberries are softened and flavors are blended.
Meanwhile, using sharp knife, remove peel and white pith from oranges; cut flesh into 1 inch chunks. Stir orange chunks and grated peel into cranberry mixture, cook 2-3 minutes longer.
Remove squash from oven; spoon about 1/2 cup cranberry-orange mixture into each cavity. Return squash to oven, and bake 10 minutes longer. Makes 8 servings.
By Robin from Washington, IA
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At the last Farmers Market for the year, I bought an acorn squash and a spaghetti squash. Now what do I do with them? I have never cooked squash before and I am 70.
I love it so much,its very easy to cook. Wash, cut in half.face open side down in like a cake pan.cover or wrap in foil put in a preheated oven of 350' for about 20minutes. Take it out and let it continue to steam (when you wash it off make sure you leave it moist) when it is at the temp. that you can comfortably handle it ,just take a spoon (I use ice cream scoop) dish it out. Perfect, every time, it looks and tastes like spaghetti! It is so full of protein, vitamins, antioxidants not found in regular spaghetti.Instead of eating a bowl of carbs you have a " good for you" dish,that tastes great.
You will be able to tell when its done,it scoops out really easily. If your oven runs low just put in 400' keep an eye on it. If you want you can add the same toppings you would to pasta, however, I love it just the way it comes out in my bowl. Please let me know how it turns out!
Put the acorn squash in the oven after cutting it in half and cleaning the seeds out. When the squash is soft (about an hour in the oven or ten minutes in the microwave) add butter and sugar to it. Lovely. I do not know about the other squash as I have never cooked one. Check the acorn squash as you cook it because they are different sizes.
Spaghetti Squash: Cut squash along length and remove seeds. To Bake: Place cut side down and cook at 350F for 45 minutes turning over for the last 10 minutes. To Microwave: Cover with clear wrap. Cook 7-10 minutes in ¼ cup water. Pull out vegetable strands with fork. Add salt and pepper, spices, bacon bits, Parmesan, white sauce, or spaghetti sauce.
I've got quite a few additional recipes if you are interested.
The spagetti squash can be used as --spagetti--. Cut the squash across the middle, not from top to bottom, as I recall, as this keeps the strands longer. If it is fairly large, cut across lower, then higher, not just across the middle. Scrape the seeds out, place the pieces of squash either in a flat pan, with a small amount of water, cover and bake until the squash is soft, but I usually bake them in the microwave, takes less time, for sure. After the squash is soft, easy to separate the fibers, you will find that you have spagetti like strands. Pull them all out, place in a container, keep warm, and use with any sauce you choose. We have done marinara as well as the Alfredo sauces, but it is also delicious done with a light coating of basil pesto, and a sprinkling of parmesan cheese. We like that because we make our own. I will be 73 this mo. and I think we are never too old to try new foods, or learn new things. God put us here to learn and grow. Hope this has helped. Loretta from Alabama