Microwave squash and onions covered in 2 quart dish on high for 10 minutes.
Stir in remaining ingredients.
Microwave on medium for 8 minutes.
Let stand for 3 minutes.
lesh, the squash is done.
*****.
(MICROWAVE IT).
Cut
Cut squash in half lengthwise. Microwave squash halves, covered in syran wrap, for 10 minutes (or until tender.).
With a small spoon, gently scoop out and discard seeds, taking care not to break skin.
In a food processor or with a mixer beat herb cheese, cream cheese, and egg until smooth.
Pour filling equally into squash halves. Return to microwave, cooking uncovered for 9 minutes.
Let cool and serve on a platter.
Boil, steam or microwave squash until tender then drain.
Oil a grill pan (or grill) and place over medium-high heat. Working in batches, cook squash and halloumi until browned.
Place radicchio in a large bowl with parsley. Whisk together lemon juice, olive oil and capers then drizzle over salad and toss to combine. Distribute between serving plates and top with squash, halloumi and pumpkin seeds.
Microwave squash on high (100%) for 2 minutes.
Pierce squash several times and microwave on high (100%) for 15 to 18 minutes, turning 1/4 turn every 4 minutes, until soft and fork tender.
Slice into 1 inch thick rings and remove fibers and seeds.
Arrange in a circle on a large plate.
Microwave butter in a small container on high (100%) for 20 seconds until melted and brush over tops of squash rings.
Cover with waxed paper and microwave an additional 2 to 4 minutes on high (100%) until very hot.
Cook squash; onion,
salt
and
pepper
to
taste.
Add Accent (2 dashes); cook
in
until tender in covered microwave dish. After cooking, drain
squash;
add 1 tablespoon butter. Mix cut up Velveeta cheese,
egg,
milk and Ritz crackers into squash.
Cook 10 minutes
in
microwave
on
High without lid. After cooking, take out
of
microwave
and
sprinkle
1/4 cup Velveeta cheese grated on top
and
put back into microwave on High until melted. Take out and ready to eat.
Put squash & bacon into glass, microwave-safe dish. Add salt & pepper &
Place squash halves, hollow-side down, into a microwave-safe dish; pour in
Boil, steam or microwave squash until tender. Drain then cover to keep warm.
Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup cooking liquid.
Add oil to pan. Cook prosciutto, stirring, until crisp. Add heavy cream and reserved cooking liquid. Bring to a boil then reduce heat and gently stir in squash, pasta and artichoke hearts. Simmer until heated through then remove from heat and stir in spinach and parsley. Serve sprinkled with cheese.
ake pan. Boil, steam or microwave squash until just tender. Drain then
Place squash cut side-up on a microwave-safe serving dish. Spread butter into the hollows of the squash. Fill halfway with maple syrup. Microwave until fork-tender, 10 to 15 minutes.
Prepare and microwave squash as directed.
Crumble ground
unctures all over squash with a serrated knife. Microwave squash on high for
Wash
squash
and
cut off ends.
Slice squash down the center (lengthwise), leaving seed in.
Place sliced squash in long microwave
dish
and
sprinkle
with
seasoning salt and pepper. Put 1 to 2 pats of margarine on each slice of squash. Seal\twith Saran Wrap and cook 15 to 20 minutes, until squash is tender.
Slice onions and squash 1/8 to 1/4-inch slices. In medium deep casserole dish, layer ingredients, starting with 1/4 stick of margarine, squash, onions, salt and pepper. Continue until dish is full or you run out of squash and onions. Place in microwave 10 minutes or until squash and onion are tender. Stir and serve.
Prepare rice according to package directions; cover and set aside.
Microwave squash for 5 minutes; cut in half.
In a large bowl combine the sausage, apple, coriander and reserved rice and mix well.
Stuff each squash half with mixture (there will be some mixture left over).
Cover stuffed squash halves with plastic wrap and microwave until squash is cooked through and soft, about 5 minutes.
Top with cheese and reheat for 1 minute, then serve.
Place squash and 1/2\"-inch of water in microwave-safe dish. Microwave squash 10 minutes or until soft; drain, let cool slightly and puree. Set aside.
Prick pie shell with fork tines; bake 12 minutes. Set aside.
Add brown sugar, eggs, and heavy cream to squash. Puree until well-blended. Add cinnamon, nutmeg, and vanilla; puree 1 minute, until smooth.
Pour mixture into prepared pie shell; bake 50 minutes until filling is firm and knife inserted near middle comes out clean.
Melt margarine in 1 1/2-quart round casserole dish.
Stir in squash, beaten egg, pepper, onion and bread crumbs.
Cook in microwave on Medium to High 6 to 7 minutes.
Sprinkle grated cheese over top.
Cook approximately one more minute until cheese melts.
Yield:
4 servings.
Cut the squash in half and discard seeds and membrane.
Bake in conventional oven at 375 for 45 minutes or in microwave for about 10 minutes.
To microwave squash add small amount of water and cover with plastic wrap.
After cooking, remove squash pulp from skin.
Place squash, onions and carrots in microwavable casserole dish, add about 1/4 cup water, cover with plastic wrap and vent corner. Cook on high 5 minutes.
Drain water off, add cream of mushroom and ricotta cheese and spices. Stir together and microwave uncovered 5 minutes Take out and stir in cheddar cheese. Then top with crushed croutons, put back in microwave for 1 minute.
Enjoy.