Member Comments for the Article:

Pumpkins Pack More than Fun

A Guide to Winter Squash


    This was a nice article. I just fixed spaghetti squash for diner. I just whacked it into four pieces and baked face down. Then I deseeded with a fork. I added a little olive oil and pepper and salt. I don't really care for the spaghetti sauce on my squash. - 10/21/2015 8:18:33 PM
  • love pumpkin pancakes they are really good and kind of have your cake and eating it to because kinda like a pumpkin muffin with syrup and eggs yum - 9/14/2015 1:59:19 PM
  • My oven method: pierce the whole squash several times with a knife. Throw in 350 degree oven, directly on grate (put foil on grate below to catch droppings). After half an hour, turn over, and bake for another half hour.

    I find the squash comes out beautifully soft and well cooked this way. (Just wear some good oven gloves when cutting it open, it's hot!) - 9/14/2015 11:44:27 AM
    I have found the easiest way to cut acorn squash in half is with a strong, pointed knife. Insert the tip of the knife into the middle of the squash and move it back and forth until you have a starting point, then press the knife down to the end of the squash, turn it around and cut through to the other end. Works every time. - 9/13/2015 5:31:18 PM
  • What is a good way to cut pumpkin/squash? I want to cut into cubes, without cooking first, but I'm not strong and have been unable to cut through the tough exteriors. - 9/13/2015 2:36:19 PM
  • I love squash but have a difficult time trying to cut it in half to cook it. I recently discovered that you can put the entire squash (stem & all) in a crock pot with 1/2 cup of water on high for about 2.5 hr. When you carefully remove it, the shell is soft enough to slice through easily. You can scoop out the seeds and pulp and the squash is all ready cooked! Works like a charm! I've done spaghetti squash and buttercup squash this way. - 9/13/2015 12:28:03 PM
  • Baked the season's first butternut squash this past week. Cut it up in cubes and tossed with fresh rosemary, cinnamon, 1 teaspoon demerara sugar and 1 tablespoon of olive oil. It was baked until tender. The heartiness of the cinnamon and rosemary was wonderful. - 9/13/2015 9:06:56 AM
  • Thanks for giving an alternative recipe for spaghetti squash that didn't include putting tomato sauce on. :) - 9/13/2015 8:49:23 AM
    I've always wanted to try cooking pumpkin seeds and after reading this article I am going to do this! Great article! atc medical - 11/20/2014 12:10:51 PM
  • Loved the article. - 11/28/2013 2:43:53 AM
  • I don't even cut the squash in half, nor do I pierce it with a fork....I just throw that thing whole into the oven (on a baking sheet) and bake it for a while, at least an hour or so, until it is fork tender. Then I take it out and pull the seeds out and scoop out the squash and it's ready to go. Yummy! - 10/11/2013 1:42:58 PM
  • I thought this article was excelllent. My hubby and I started talking about winter squash just yesterday and neither of us has had the opportunity to each much of it. I knew very little about what to do or their nutrient values. How exciting - this article came just when I needed it - just like so much in Spark. Thank-you. - 12/17/2010 8:06:41 AM
  • Spaghetti squash? banana is a type of squash, is that right? Anyway, I have tried making cake with pumpkin and it is good. I like making it with the spice cake mix. You simply mix boxed cake mix and a can of pure pumkin (not the pie mix). I love it. has anyoneelse tryed it? - 9/29/2010 9:13:51 PM
  • I love squash, but spaghetti squash was not one of my favorites until I found this recipe...

    Puncture the squash in several places, roast in the oven until soft. Let cool. Break open remove seeds, pull out all flesh into a large bowl.

    Dice Plum tomatoes, amount depends on size of squash... use your judgement.
    Freshly grated romano cheese... sea salt and fresh ground pepper.
    Toss well, a little olive oil if needed... no butter... uh uh... keep it healthy fat.

    So delicious! - 9/29/2010 7:45:14 AM
  • Wash the seeds thoroughly (this is key), spray a cookie sheet (non-stick preferred) with PAM, lay out a flat a layer of pumpkin seeds. Sprinkle sea salt over the top of the wet seeds. Bake @ 350 degrees for about 5 minutes (keep a close eye) when they start to golden pull out the pan and flip the seeds. Bake again 5 minutes (watching closely) - once they are brown - remove from the oven and let them cool - PERFECT pumpkins seeds or so says my kids & husband - 1/8/2010 7:51:17 PM

Comment Pages (2 total)

Leave a comment

  Log in to leave a comment.