I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick. Why did this happen, and is there any way ...
I'm baking an acorn squash. How long should it bake for and at what temperature? I also noticed on the spaghetti squash question that those are baked sliced face down. Should acorn squash bake face ...