So...whats for dinner?

I love spaghetti squash but what is the easiest way to cut it in half?

Kidsandlabs.  I am afraid of knives, because I've cut myself too many times so I've found how to do things with as little kniffing as possible.  I found this.

Cooking Spaghetti Squash Whole

Advantages: It's easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")

Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.

When I don't cook it whole like above,  I stab it with a big knife to make a gripping point then I work the handle up and down length wise from the middle in both directions. I make sure that the squash and everything around it is really dry so no slipping.  When I get to the point where it's almost cut through I place the palms of my hands on the knife with my fingers way out of the way and push.

Good luck, I love spaghetti squash. I wish I could just ask the produce man to do it. I bet he would, but it would be embarrassing for me, at least.

PS love your new avatar! But I'm still wondering, was your old one a lab sticking his nose through a hole? It always made me laugh.

Momine That sounds delish!

All this talk about Lobster and homemade bread is making my mouth drool! Apple can't believe you never had lobster if you like shell fish like crab you would love it.

My favorite lobster is austrialian lobster tails so sweet and the drawn butter makes it too. I think i will finish my mac and lobster for lunch today.

Bedo- That recipe for the zucchini squash sounds yummy!

My DS and I are going to shop around the little shops and then go to the casino for the dinner buffet tonight and play the slots. We leave tomorrow for Portland to spend the night then Monday my sister will fly out back to Hawaii. we had such a good time together I know I will bawl my eyes out when she leaves, but will get to see her again in January when we fly over there. 

I VERY CAREFULLY cut squash with a *large* (horror movie sized) meat cleaver.

Tomatoes from my garden...they looked so pretty, I had to take a picture (they are now gazpacho & tomato soup).

Bedo, yes it was a lab sticking her nose through the fence. The new pic is my daughter who got married this past June. I will have to try the bake method.



Eric, my daughter and I have tried the meat cleaver, we looked like a cartoon trying to open it, wasn't pretty!

Eric, :-D

Since I post pictures on my Cookbook forum, thought I would share today's Calabrian bread. One split nicely but the other one just blew up like a blowfish. Normally I slash my loaves just as they go in the oven, but this author was very clear that her mother never did this.

They are still cooling, but if they taste even half as good as they smell, we will enjoy these for days, if not weeks.

*susan*

Isabelle~keep the rad area moisturized all the time, it will heal fast.   After 5 years out I had a bought with breast cellulitus, not fun, ended up in the hospital over Memorial day weekend for Vancomyicin IV's three treatments during the course of 48 hours.  I think it is because the skin from radiation is compromised and does not fight off infection, I must have had a small dry skin tear and also work out in my garden and somehow got an infection.  It still is not 100% gone.  I see my BS the 24th for a follow up and before I made the appointment for the follow up she said to always keep the breast moisturized, I use Alquafor.

Susan - that bread looks so inviting!

Isabelle - I'm guessing it's the eggs in your recipe that makes for the "puff".  It all looks really good!

Apple, on the off chance that you are NOT a homicidal maniac, I am guessing your post refers to disecting a large vegetable? Yes? Please? LOL just kidding, it just read so funny. Maybe its still the pain meds..... LOL

Susan- That bread looks very good.

Isabelle- I copy/pasted your puff, sounds really yummy

Apple- lol!

Had a great dinner at the casino, we had the buffet, the crab legs were so sweet and yummy we stuffed our selves on everything including trying a bite of every dessert they had. Didn't do so good this time on the slots but had fun. Got home about 10 minutes before Chuck and told him we had been home for hours lol!

Luv...The puff is not quite souffle but is light...forgot to mention that I stab the squash all over with a sharp knife & then microwave to cook .  It will split very easily after that but will be piping hot so anyone who hasn't tried this method  be very careful.  Or if I am doing several for a large casserole I  use regular oven.  

susan, Have you posted the recipe for that gorgeous looking bread?  Can it be mixed in a bread maker & then baked in a regular overn.  My arm is not up to kneading anymore as I am still suffering from lumpectomy aftereffects.

Isabelle,

Since the recipe has a copyright, I can't post it here legally. I mixed in a stand mixer, so I would assume that a breadmaker would work as well. Can't promise since I have never used a breadmaker. The recipe is from My Calabria by Rosetta Costantino. I borrowed the book from my library. The only ingredients however are AP flour, water, and salt.

*susan* 

DH & I and a group of friends are going to a restaurant this afternoon at which a terrific Jazz band plays...great "old" music & dancing.  This is a monthly event Sept through April  & the average age is close to 60 (including the band)   so the music & dancing are always great.. we love it.

Have fairly decent ribs & wings & the beer is always good. lol