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I blanch it, run it under cold water or put into ice water to stop any further cooking. Then I pat dry and store individual portions in the freezer. I love to make fritters with them and this makes it easy to do, not to mention it is a great way to save the wonderful flavors of summer squash. Hope this is helpful. SORRY, I see somebody else already ...

I feel your pain. If only I liked summer squash better... You definitely can freeze squash -- thick slice it, blanch it in salty water briefly until almost tender, transfer to an ice bath until it's chilled, bag it, and put in the freezer. Later, thaw and use with recipes that don't require ultra-crisp squash.

It's definitely a very real reaction. I'm not sure exactly what in the squash it is that causes it, but since different people react differently - some people have strong reactions like you, some people have mild ones, and some have no problem at all - it seems to be some sort of mild allergic reaction. It's often called contact dermatitis, but that's a very ...

To roast acorn squash, set your oven to 350 and roast for about 30-35 minutes. I normally roast cut side up, unless I am using some kind of sauce to go with it. I find that the squash cooks to a more even color than when you place it directly against a metal pan which can develop diffrent temps across the surface. You can also baste with some butter as ...

Assuming you cooked thoroughly, your squash got innoculated after you took it out of the oven. Was your counter clean? Had you just made bread? What's the history of the storage bag? Did you recently spill yogurt in the fridge? You've got a source of contamination, and need to think carefully about everything that came in contact with the squash after you ...

If it is a quick bread then it should be chemically leavened with baking powder or soda. The presence, or absence, of sugar should not play a role at all in the working of baking powder. Where sugar may play a role, however, is in creaming the fat. If this recipe calls for solid fat such as butter or shortening then it will often also call for the sugar to ...

Pureeing creates and enormous amount of surface area to become contaminated. This is the same reason ground meat is so dangerous. Roasting the squash helped to turn much of the starch into sugar. as Roland Taylor said, the squash likely picked up spores through the air or from your hands. A warm sugary squash is a great place for yeast to begin turning sugar ...

You can also make it in the microwave. Either split first, remove the seeds and stringy goop, and place face-down on a microwave-safe plate or just prick it with a fork and cook it. Time will depend on size, but cook it until it's nice and soft. Then just use a fork to scrape out the flesh. The flesh will automatically come out in strings. You can also ...

If you have recipes that take shredded squash (or zucchini while you're at it), you can shred the squash and then place it in a freezer bag and then into the freezer. This works really well for zucchini that's bound for bread, but squash for some soups, bread, or similar uses would work as well.

I've heard that spaghetti squash can be more watery if your overcook it, so perhaps take it out of the over a little earlier as it will continue to cook once you've added to to your sauce. I can't say I've had this problem before but they are quite watery squash. Perhaps you could try salting it when roasting in order to draw out some of the water? You can ...

I slice my squash in half, scrap the insides out. Add salt, pepper, and a little olive oil to coat both sides. roast in oven at 400 for 30 mins. Comes out perfect everytime. I learned this method in a gourmet cooking class. As far as the squash being too watery, just dont mix the sauce and squash...just spoon the sauce on top before eating. If you ...

One simple change you could make is to simply not mix the squash with the sauce, instead, plate the squash and then pour sauce over the top, the sauce will cool quicker which will reduce the amount that the squash cooks past the point you decided that it was ready. If the squash still cooks too much on the plate, try starting your sauce earlier and letting ...

If it's a summer squash you could maybe try freezing it? Since it's being turned into baby food anyway, preserving crisp, freshness isn't high on the list of priorities? Disclaimer: I have no experience freezing summer squashes, but a quick google came up with this and it seems to make sense: http://www.pickyourown.org/freezing_summer_squash.htm A further ...

I always go with my gut in these situations, so scraping it off is probably a good idea. If the green was not really dark and moldy looking, or really soft in comparison to the rest of the flesh, it could be that it just wasn't fully ripe yet in that area. Either way, you're planning on cooking the squash, correct? I believe that this would be perfectly ...

I've had this happen before after preparing butternut squash. Once, I also found that my fingers turned shiny. I realized that the wax that was on the butternut squash had gotten on my hands since I had rinsed the squash under hot water before peeling. It was impossible to wash away this wax coating on my fingers, so I just left it on my hands even though ...

When eggs- and especially whites- are beaten in a batter air is incorporated. When the batter is baked at a high temperature the air and moisture puff up the batter with a lot of steam. If your oven was not preheated then the puffing would not have happened. The batter would stay very dense and without the increased volume it would fail to bake all the way ...

Since my wife is on a low-cholesterol diet, I often substitute egg whites for whole eggs in may recipes. I have never had the rising issue you describe; if anything, egg whites have more rising power than egg yolks. Think of a souffle; it's mostly egg whites. So if your pie isn't rising, it's for some other reason. Given that you cooked it for 2 hours ...

In addition to Splenda's front line product they also offer "Splenda Sugar Blend" which is a blend of sugar and Splenda which is what they recommend using for yeast breads: Yeast Breads Yeast breads rise well with SPLENDA® Sugar Blend. There is enough sugar present to feed the yeast, speed up fermentation, and aid in the browning of ...

Could be that it picked up yeast or some kind of fermenting bacteria from contact with your hands, or even from the air through spores. If the agent responsible can survive the cold, then that explains it. Being in a bag would help that process btw. A second possibility is that you got some bacteria/fungi from the air on your squash. It's easily possible.

I recently cooked spaghetti squash for around 45 minutes in the oven at 350 and it cooked perfectly. It was very flavourful and was not watery at all. I cooked it again yesterday and accidently left it in almost an hour. This time, it was very watery and I tried eating it last night and it had almost no flavour. I heated some up today and added my usual ...

I cut the acorn squash In half, Scoop out the seeds and put them in a baking dish or deep casserole. Drop one and a half to 2 tablespoons of brown sugar in the well of the squash, Along with 1 tablespoon of butter. Lay a medium Porkchop on top of the squash covering the brown sugar and butter. Cover the casserole, and bake at 350° for one hour.

Lately I have been microwaving my squash and it has been coming out incredibly well. Cut the squash in half, scoop out the seeds, put it face down on a bowl or plate with a little water, stab it with a fork a few times and do it for the same amount of time as you would a baked potato (I actually have an auto-sensing baked potato setting, which has worked ...

If you want to post a picture somewhere I can probably tell you. You could do a cursory google image search and see if visually you can tell what they are. I have grown pumpkins most of my life and I have never manually pollinated them, I have never grown the "big ones" though so maybe that could be different. Pumpkins in the southern US generally ripen ...