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From: aat@packard.UUCP (AA Triolo)
Newsgroups: net.cooks
Subject: Re: Spaghetti Squash
Message-ID: <354@packard.UUCP>
Date: Mon, 14-Oct-85 09:59:22 EDT
Article-I.D.: packard.354
Posted: Mon Oct 14 09:59:22 1985
Date-Received: Tue, 15-Oct-85 06:23:42 EDT
References: <792@druak.UUCP>
Organization: AT&T Bell Laboratories, Liberty Corner
Lines: 9

I prepare spaghetti squash by slicing it into halves, removing
the seeds and steaming it in a large covered skillet for about
30 minutes over medium heat until I can pierce the squash skin
with a fork. By placing the squash face down in the skillet with
a small amount of water (<1/4") it cooks rather quickly. You should
add water as it evaporates. Keeping it in halves makes it easier
to handle later when removing the meat from the skin. I hold the
half in a clean towel and scrape the meat out with a spoon.
This method works fine for me every time.