baking dish.
Cook squash in preheated 375\u00b0F
ith sharp knife, carefully cut squash in half lengthwise and scoop
Preheat oven to 350 degrees.
Pare, seed, and cut squash into small slices.
Place squash and apple slices in oblong baking dish (7x11-inch).
Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
Cover and bake for 45-50 minutes.
Cut squash and onion in pieces, boil together, then reduce heat until tender.
Drain & mash squash some.
Combine squash,onion, eggs, bread bits, butter,sugar, salt .
Put into a 3 quart dish that has been oiled.
Bake at 350 until lightly browned.
Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Lightly coat squash with olive oil, season and place on baking tray. Roast for 15-20 mins, until just tender.
Meanwhile, combine remaining ingredients. Season. Distribute over squash wedges and bake for 10-15 mins, until golden.
Serve garnished with extra basil.
Cut the tops off the squash.
Cut in 3- 4 pieces.
Boil in water til tender (just a few minutes).
Drain and mash.
Add remaining ingredients.
Place in casserole dish.
Cover with light layer of breadcrumbs.
Bake at 350 til lightly browned (about 10- 15 minutes).
Preheat oven to 350 degrees.
Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch.
Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper.
Spoon the butter mixture into baked squash cavities and serve hot.
br>Place each half of squash cut-side up into the
emove seeds; discard.
Place squash, cut side down, in a
Saut onion in butter.
Add mashed squash or pumpkin and mix well.
Slowly add broth and half and half, stirring constantly. Season to taste and bring to boiling point, stirring constantly. Serve in hollowed and baked small pumpkins or squash.
Sprinkle toasted pumpkin seeds on pumpkin soup just before serving.
br>Carefully split the spaghetti squash in half lengthwise.
In
eeds and stringy pulp. Place squash halves on cookie sheet, flesh
Cook bacon crisp. Saute onion and squash in grease with salt and pepper until done.
Combine egg and sour cream.
Stir in half the bacon.
Add to the squash and stir.
Spoon half the squash in a baking dish and sprinkle with half the cheese.
Add remaining squash.
Top with remaining cheese and bacon.
Cut squash in half.
Remove and discard seeds.
Place squash, cut side down, in a 13 x 9-inch baking pan.
Cover and bake at 350\u00b0 for 45 to 60 minutes until tender.
Remove squash pulp, leaving a 1/4-inch shell.
In a large mixing bowl, combine squash pulp, spinach, 1/2 cup cheese, eggs, oleo, bacon, green onion, salt and red pepper.
Fill the squash shells with squash mixture. Combine remaining cheese and bread crumbs and sprinkle on top of squash.
Place in baking pan.* Bake at 350\u00b0 for 25 to 30 minutes.
1. Cut spaghetti squash in half (length wise). Scoop
r>trim ends of squash.
Cut squash into 2-inch pieces
Cut squash in half; remove seeds.
Place cut side down in a shallow pan; add 1/2-inch water to pan.
Bake at 350\u00b0 for 40 to 50 minutes.
Discard water; turn squash cut side up.
Sprinkle with salt and pepper.
Combine honey, butter, Worcestershire sauce and raisins.
Spoon into squash.
Bake an additional 15 minutes.
Cut tips off squash and cut each squash into 3 to 4 pieces. Drop squash into large saucepan with enough boiling water to cover.
Return to boil.
Reduce heat and cook until tender. Drain in colander and mash.
heet with parchment paper; place squash on top, cut-side down
Wash and prick squash with a fork.
Bake in microwave for 4 to 8 minutes, until tender.
Prepare like baked potato.