I cored a ripe pear, sliced open a vanilla bean, put it in the middle of the pear, splashed red wine over it, and baked it.

It is nomtastic and I recommend it for your dessert needs.


Now, I need more good squash recipes in my life. Go!

tackam said:

I will hopefully start cooking and baking very soon. That sounds awesome.

Carrie just made a fantastic vegetarian Tikka Masala!

MIGUELGOMEZ said:

Finish that kitchen son.. just remember, there will neva be anutha like me!

Muse2NOPharaoh said:

I'm so jealous that you two are together right now. OMG.

tackam said:

YUM YUM YUM!!!!!


My favorite way to make squash is the oldie but goodie to simply bake in halves with butter (or a vegan equivalent ), brown sugar and cinnamon.

tackam said:

I'm leaving the Muse's house in 2.5 hours. It's been a nice vacation.

tackam said:

I love you!

I had some Vietnamese spring rolls this afternoon that were the highlight of my week!

thekidsgirl said:

There is one place here that serves the besttttt of it. In Little Vietnamese in Orange County... my girlfriend Fawn took the Brits and I there!

Muse2NOPharaoh said:

Vietnamese food is heaven in my stomach

thekidsgirl said:

Yum!

Muse2NOPharaoh said:

CarrieMpls said:

Don't go Carrie!!!!! Stay here!!!!!

tackam said:

That sounds lush.

CarrieMpls said:

Yum yum that is my fave way to have acorn squash



.
[Edited 1/5/09 5:46am]

This is one of my fave ways to make spaghetti squash


1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper



Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

I love squash we grow several kinds


anyway this yr I had several Sweet Dumpling Squash - I roasted some with a butter/herb baste and they were YUMMERS

I also like using Turkish Turban Squash - you can use the shell as a serving bowl for a nice squash soup

Melissa! When did you get back! Glad to see you, more fresh eyes and words are needed.

Mach said:

Thanks! I've never made spaghetti squash.

Teacher said:

Hi! Been around for a few months. Though I'm about to cut back on my internets again. New quarter started today, and I need to focus.