That is a great recipe. But remember, you can also halve squash, clean out the seeds, and put it back together with a filling, such as a meatloaf mixture for a savory dish, or with fresh fruit and spices similar to what you used. You can also flavor with Splenda and a touch of mollases, or Splenda with maple extract.
Squash is very versatile. On Monday, I'm going to be cooking my ledest daughter's birthday dinner. She requested that I make acorn squash, with a top-hat cut out and then filled with a mixture of brown and wild rice flavored with chicken broth and mushrooms. Serve it up with some grilled steaks and something to drink.
Let your imagination go wild with squash. At Holloween, I used to purchase the baseball-sized pumpkins, cut the top off, clean, then spread the insides with Splenda, Ginger, Cinnamon, and cloves. Then cut little jack-o-lantern faces in each one and bake them up. I served one per person to my kids and they loved eating their very own jack-o-lanterns that tasted like pumkin pie.
Just some food for thought.
Seeeeeya; Goodweed of the North
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