Re: debmc... Re: spaghetti squash

[Guest guest]

In a message dated 10/28/99 6:53:20 PM Eastern Daylight Time, Dmcdol@...

writes:

**

I do it a bit differently....i nuke it first, to get it soft, then slice it

open, carve out the bad stuff...add butter/seasonings....cover with foil,

and

bake.....

I have always loved squash...all kinds of squash....

debmc >>

Will have to try your way just to make it easier to cut!!! Me too..

especially butternut w/cinnamin & butter! La

[Guest guest]

In a message dated 10/28/99 6:04:29 PM Pacific Daylight Time,

LLALA166@... writes:

Will have to try your way just to make it easier to cut!!! Me too..

especially butternut w/cinnamin & butter! La

***

My ~AB~ favorite is the small yellow ones, boiled all to hell, and with

butter and sugar......but I`ve not found an ideal artificial sweetner yet.

Can I use sweet n low?

debmc

Being Big and Beautiful is a state of mind, Never let anyone tell you

different.

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Subject: Re: debmc... Re: spaghetti squash

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>>

[Guest guest]

I know some people leave the seeds and stuff in, but I find the flesh

of the squash tastes kind of bitter when I do that - maybe it's one

of those individual things, where some people don't taste that

bitterness, but I just have to take that stuff out.

Zoe

>From: LLALA166@...

>

>In a message dated 10/28/99 6:53:20 PM Eastern Daylight Time, Dmcdol@...

>writes:

>**

> I do it a bit differently....i nuke it first, to get it soft, then slice it

> open, carve out the bad stuff...add butter/seasonings....cover with foil,

>and

> bake.....

> I have always loved squash...all kinds of squash....

> debmc >>

>Will have to try your way just to make it easier to cut!!! Me too..

>especially butternut w/cinnamin & butter! La

Zoe Sodja

Document Publishing & Editing Center

UC Santa Cruz