(Note: Beware of steam.) Remove and discard seeds. To finish dish: Carefully cut squash in half lengthwise. Stir in cumin, coriander, cayenne and salt. Cook, stirring, for 1 minute or until golden. To make seasoned butter: Meanwhile, in small heavy sauce-pan, melt butter over moderately high heat. (Note: Alter-natively, bake squash in pre-heated 350-degree oven for 1 to 1 1/4 hours.) Cool for 5 minutes. Microwave for 8 to 10 minutes or until squash feels slightly soft when pressed. (Note: This prevents bursting.) Cook in 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. To cook squash: Using small sharp knife, pierce squash (about 1 inch deep) all over. It’s from “The Gourmet Cookbook” edited by Ruth Reichl (Houghton Mifflin, 2004).ġ/2 stick (4 tablespoons) unsalted butter, cut into pieces How else can I prepare it?Īnswer: Give this Moroccan-inspired version a try. Question: Every year, my neighbor gives me spaghetti squash, and I usually bake it with tomato sauce or butter and cheese. Process for 10 minutes in boiling-water-bath canner. To process chutney: Pack chutney into clean jars, leaving 1/4-inch headspace. To make chutney: In heavy nonreactive 12-quart saucepan, combine vinegar, brown sugar, garlic, mustard seeds, celery seeds and horseradish. Pressing with back of broad spoon, remove as much moisture as possible. To prepare vegetables: In large bowl, combine tomatoes, cabbage, peppers and onions. 1 tablespoon prepared horseradish (not cream style)
0 Comments
Leave a Reply. |