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The squashes may be baked in the oven or microwave.
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If you are going to use the oven, preheat it to 375F.
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Cut the squashes in half lengthwise.
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Place the halves, cut side up, in a baking dish with about 1/2 inch of water, and cover each half tightly with foil.
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Bake until easily pierced with a knife but still firm, 30 to 45 minutes, depending on the type and size of squash used.
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Or microwave, using 4 to 7 minutes each as a rule of thumb per small squash or 10 minutes for a butternut.
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Test occasionally to make sure they dont overcook.
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When the squashes are cool enough to handle, scoop out and discard the seeds.
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Peel the squashes and cut into 1-inch chunks.
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Combine the remaining ingredients in an extra-wide skillet or stir-fry pan and heat gently, stirring together.
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Add the squash and turn up the heat to medium-high.
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Cook, stirring, until the liquid reduces and the squash is nicely glazed, 8 to 10 minutes.
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Serve at once.
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Bake for an additional 30 to 50 minutes, depending on size, until the flesh is easily pierced with a knife.
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Its easier to scoop out the seeds from a squash that is done than an unbaked one.
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Smaller squashes like delicata and golden acorn can be microwaved successfully (see the specifics in some of the recipes that follow).
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For larger squashes, I like to stick with oven baking.
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The flavor develops better, and they cook more evenly.
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Dont even think about microwaving spaghetti squash.
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20
Twice they have exploded in my microwave, leaving me with an incredible mess to clean!
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Calories: 116
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Total Fat: 1g
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Protein: 2g
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Carbohydrate: 23g
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Cholesterol: 0mg
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Sodium: 338mg
