Now on week 4 of stabilization and can eat acorn squash and some other vegetables. Problem is--how do you cook these things in a tasty way? Any suggestions?
I think I would bake it in the oven with some spices and Molly McButter or butter spray.. I like veggies broiled.. They are way better than just boiling or steaming.. Give it a shot. You can do it with asparagus or green beans or anything really, well except for corn or peas
I think I would bake it in the oven with some spices and Molly McButter or butter spray.. I like veggies broiled.. They are way better than just boiling or steaming.. Give it a shot. You can do it with asparagus or green beans or anything really, well except for corn or peas
Ronnie
So--I'm really a novice at this which will be evident by my post...would you cut it in half and put the "open side" down or up? like say 375 degrees, 20 minutes or so?
Before MRC.. I always cooked acorn, butternut, delica, etc squash by slicing through the middle, removing the seeds and cooking "flesh" side up. You'll want to put a bit of water in the bottom of the pan to keep the skin from burning and sticking.
Acorn squash you'll want to roast for about an hour, but you'll know when you stick it with a fork, it should be like a well cooked baked potato. Also, you don't want the squash to dry out, so you can use a bit of olive oil, or orange juice and brown sugar or seasonings to taste. If you have a big microwave, you can put it in a dish with some water in the bottom, same way, but it only takes about 25 min.
Before MRC.. I always cooked acorn, butternut, delica, etc squash by slicing through the middle, removing the seeds and cooking "flesh" side up. You'll want to put a bit of water in the bottom of the pan to keep the skin from burning and sticking.
Acorn squash you'll want to roast for about an hour, but you'll know when you stick it with a fork, it should be like a well cooked baked potato. Also, you don't want the squash to dry out, so you can use a bit of olive oil, or orange juice and brown sugar or seasonings to taste. If you have a big microwave, you can put it in a dish with some water in the bottom, same way, but it only takes about 25 min.
Good luck!
She is correct about the cooking method.. That is how you do it!
Before MRC.. I always cooked acorn, butternut, delica, etc squash by slicing through the middle, removing the seeds and cooking "flesh" side up. You'll want to put a bit of water in the bottom of the pan to keep the skin from burning and sticking.
Acorn squash you'll want to roast for about an hour, but you'll know when you stick it with a fork, it should be like a well cooked baked potato. Also, you don't want the squash to dry out, so you can use a bit of olive oil, or orange juice and brown sugar or seasonings to taste. If you have a big microwave, you can put it in a dish with some water in the bottom, same way, but it only takes about 25 min.
Good luck!
I finally got around to doing this tonight and you gave great advice. Thanks!
We always cook our Acorn squash in the microwave. We cut it in half, put a dab of Smart Balance/I Can't BINB and season to taste. Microwave for 12-15 minutes and your done. Yummm!
Since I'm not at Stabilization yet, I don't know the secrets, but I have also filled the center of acorn squash with sliced apples and let them bake along with the squash. Same cooking method and if you use ICBINB and Splenda Brown sugar and cinnamon, it's MRC happy.
Cooking question for those on stabilization
