Autumns Ambassadors

by Mark R. Vogel

Place the halves flesh side down in a covered baking dish, (such as Corningware), with enough chicken stock to come at least a quarter inch up the side of the squash.

Bake in a preheated 350 degree oven for 45 minutes. Remove the squash, drain the fluid, and turn the squash over, flesh side up. Cover the flesh with:

Butter to taste. (I like 2-3 tablespoons per half but you can adjust it accordingly).

Brown sugar. Just sprinkle it on until the entire half is lightly coated.

Powdered Cinnamon. A light dusting over the entire surface.

Salt and pepper to taste.

Here's where the recipe can go one of two ways. After applying the above ingredients add either 1) allspice and ground cloves and/or nutmeg or 2) 2-3 teaspoons of soy sauce per squash half.

Allspice and cloves are strong spices so I would sprinkle them lightly. Now put the squash back into the oven for 10-15 more minutes, flesh side up, without the lid. Try each recipe on each half of the squash and choose your own favorite.

SPAGHETTI SQUASH

Spaghetti squash is so named because the flesh, after being cooked, separates into golden colored strands reminiscent of its namesake. Choose specimens that are yellow in color. Green ones are immature.

Cut the squash in half lengthwise and cook it flesh side down in a quarter inch of chicken stock for a full hour at 350 degrees in a covered baking dish. Check it by turning it over and poking it with a knife or a fork.

Continue to cook if it is not soft all the way through. It may take more than hour depending on the size. Once it's done, simply scrape out the pulp and treat it exactly like spaghetti. Add your favorite tomato sauce and Parmesan cheese.