ff both ends of the squash, including the stem. Cut the
baking sheet with the squash.
Add the unpeeled garlic
Take the spaghetti squash and cut it into two
br>Brush zucchini and yellow squash with 1 tablespoon oil and
inutes). Once cooked, scoop out squash and discard the skins.
Wash the squash and leave it wet. Microwave
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
The oven must be at high degree before cooking.
Put the squash, in a medium baking pan.
Bake the squash in the hot oven for about one hour.
Slush the flesh of the squash with a sharp fork and put in a bowl.
Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired.
Serve immediately. Bon Appetit!
lice of brioche, and the Black Bean Hummus on the other
uns, drizzled with Black Pepper Vinaigrette.
Black Pepper Vinaigrette:
1
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
Trim the ends off the squash and grate using a box
rust or your favorite crust recipe. On a lightly floured surface
o taste.
Arrange the squash on the baking sheet, cut
infoil. Drizzle olive oil on squash and give a shake of
50\u00b0F.
Season the squash with olive oil, salt and
Slice squash in half, remove seeds, fill
and pepper. Add the yellow squash and saute until almost tender
heet toss together the butternut squash, 2 tablespoons of olive oil