Acorn Squash

Acorn Squash

Serves 4

Ingredients:
1 1/2 pounds acorn squash (1 1/2 to 2 pounds)
1 tablespoon margarine

Directions:
1. Preparing for Cooking: Wash squash. Cut lengthwise in half. You will need to do this on a cutting board and using your biggest knife because the shell is quite tough. Scrape out the seeds and fibers with a soup spoon. Baking: Heat the oven to 400°F. Place squash, cut sides up, in a baking dish. Sprinkle cut sides with salt and pepper. Place small dabs of margarine or butter over cut surface and in cavity, using about 1 tablespoon margarine for each squash. Pour water into baking dish until it is about 1/4 inch deep. Cover with aluminum foil. The squash will probably be taller than the baking dish, so the foil may touch the squash. Bake 30 to 40 minutes or until tender when pierced with a fork. When removing the foil to test for doneness, open a side of the foil away from you to allow steam to escape. Lift the squash from the baking dish with a large spoon or spatula. Scrape the cooked squash out of the shell and into a serving dish.
2. Microwaving: Pierce whole squash with knife in several places to allow steam to escape. Place on paper towel. Microwave 4 to 6 minutes or until squash is hot and rind is firm but easy to cut; cool slightly. Carefully cut in half; remove seeds. Arrange halves, cut sides down, on 10-inch plate. Cover and microwave 5 to 8 minutes or until squash is tender when pierced by knife.