Well I don't think he used a recipe exactly... let me ask him...
K, my boy says:
Cut the squash in half and take all the seeds out.
Take a casserole dish and boil enough water to fill about 1/4 to a 1/2 inch in the bottom of the pan. Pour the boiling water into the pan and put the squash in flat side down. Put the whole thing in the oven at 400 degrees for about 40 minutes.
Take it all out and flip the squash over. (they'll be really hot, so be careful) Then you add "butter" -we always use earth balance-, brown sugar, & walnuts. (pecans or walnuts) As much as you'd like of each to fill the inside of the squash.
Put back in the oven for another 10-15 minutes. Take it out and eat it! (well, as soon as it's cool enough to eat)
This was my first time making them, so I followed this recipe. It was actually a little bland. I would make sure to use roma tomatoes, use less (if any) water, and maybe sneak in some tomato paste to kick things up a little.
Comments 7
-Dr. B. Chard
Reply
Reply
Reply
K, my boy says:
Cut the squash in half and take all the seeds out.
Take a casserole dish and boil enough water to fill about 1/4 to a 1/2 inch in the bottom of the pan. Pour the boiling water into the pan and put the squash in flat side down. Put the whole thing in the oven at 400 degrees for about 40 minutes.
Take it all out and flip the squash over. (they'll be really hot, so be careful) Then you add "butter" -we always use earth balance-, brown sugar, & walnuts. (pecans or walnuts) As much as you'd like of each to fill the inside of the squash.
Put back in the oven for another 10-15 minutes. Take it out and eat it! (well, as soon as it's cool enough to eat)
Reply
Reply
Reply
Reply
Leave a comment