It’s fall here in Ohio! I think this morning was our first frost, but it’s been getting gradually chillier all week. Mike makes me laugh – he marks the passing of the seasons by the change from outdoor foods (grilling) to indoor foods. In other words, I’ve been cooking more. My favorite thing to make is homemade soup, and we’ve had plenty of that lately as well as some chili.
This week we enjoyed squash twice. I LOVE squash but have never cooked much of it, mainly because with each attempt to slice one open, I feel I am closer to losing a finger. Then someone told me about this tip to cutting open a whole squash: nuke it in the microwave for 2-4 minutes, whole, before slicing. What a difference this makes! I made spaghetti squash for the first time ever on Tuesday evening, followed by acorn squash on Thursday night. Easy peasy.
Here’s my process for making squash now. Wash the outside, place squash in the microwave, and cook for 2 minutes. Check for slice-ability, and re-nuke for up to 2 more minutes if it’s still too hard to cut. Once you have it cut open, remove seeds and place cut-side down in a baking dish. Add about half a cup of water, return the dish to the microwave, and cook on high for 10 minutes. I’ve done it this way twice, and it was perfect both times.
Happy fall, ya’ll!