A good sized squash – cooked **
Potatoes – cooked
In approx. 2 tblsp. oil – saute in saucepan till done:
4 cloves fresh garlic – chopped
4 stalks celery – chopped
3 carrots – chopped
1 onion – chopped
1 lb. ground meat (beef/ turkey/ chicken/ pork)
add:
approx. 1/4 cup flour
approx. 1 1/2 cups chicken broth
Liquid Aminos (or soy sauce) to taste
salt & pepper to taste
add about 1/2 of the cooked, mashed squash
Mash remaining squash & potatoes together
add approx. 1 1/2 cups grated cheese (sharp)
add a little milk to desired smoothness
Place thickened meat / vegie mixture into the bottom of an oven safe baking dish
Top wth squash /potatoe mixture
Broil for 5 minutes until browned
Top with pumpkin seeds
** Lisa’s squash cooking method: Rinse the outside skin of the squash then place it (whole) into baking dish in a preheated oven at 400 degrees. After about an hour, pierce it with a knife or press on the outside to see if it is soft. Once the squash is cooked through, remove it from the oven and let it cool to room temperature before slicing it in half and scooping out the seeds.
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I cooked a small whole spaghetti squash in the microwave. I pierced the skin about ten times with a fork and put it in a pyrex casserole dish in the microwave. I pressed the “sensor cook” and “quick minute” buttons. It may have cooked about ten minutes. When it finished I was able to slice it open very easily (carefully because of the steam escaping). I held the skin with tongs so I could scoop out the seeds first and then the squash. This worked so well that next time I’m going to try it on an acorn squash.
I’m glad you tried it Mary! I usually cook mine in the oven (without poking holes). The reminder about steam escape holes for microwave cooking is good. The heat and steam (if you want to eat it right after it’s been cooked) is the downside to this cooking method.