SWAMI O+ Gatherer, Healing from Fibromyalgia Kyosha Nim Columnists and Bloggers
Location: New York
I slice it in half, scoop out the seeds (putting seeds in a bowl and adding salt water to the bowl) then I place the halves of squash face-down in a baking dish and add 1 inch of water. Bake that, then let it cool. Then I scoop out the squash from the skin into a small baking dish, and add spices, then bake it again. Last time I made it I added cloves, ginger, and agave. Sometimes I add chopped apples sometimes before re-baking it.
I also separate the seeds from the stringy stuff after a while (I rarely get to it right away) and then toast the seeds in the oven with a little salt sprinkled on top. The taste is very similar to pumpkin seeds, but the seeds are smaller.
Ruth, Single Mother to 19yo O- Leah (in Israel for the school year), 17yo O- Hannah,and 12yo B+ Jack
I cut squash into chunks, put into a bowl.... Mix together melted ghee, EVOO, a little sea salt and a few drizzles of agave.....stir chunks of squash with glaze, season with pumpkin pie spices (cinnamon, allspice, ginger) ... Place on baking sheet. Bake at 325 until tender.
"The happiest people don't have the best of everything.....they know how to make the best of everything!"
This thread reminded me of something I've been wanting to try for a while. I don't normally eat pumpkin, except back when I was off the diet and would gorge on pumpkin pie and whipped cream. Anyway, I just now opened my can of pumpkin I bought, emptied half the can into a glass dish to heat, covered, in the microwave. Mixed in maple syrup and cinnamon. Pumpkin is a diamond, the other two are superfoods. Yum!