Try piercing the squash with a fork. That puts holes into the meat of the squash, allowing your flavorings to penetrate more easily.
I have a favorite acorn squash recipe that I'll share with you.
Ingredients (feeds 2):
1 med acorn squash 1/2 med onion, chopped finely 1 cup of wild rice, cooked 1 cup of long grain rice, cooked (or substitute 1 package of Uncle Ben's long grain and wild rice) 2 Tbsp butter or olive oil 1/2 teaspoon of sage 1 tsp (or to taste) of chopped garlic 1 Tsbp of brown sugar
Directions:
Cut squash and scoop out seeds.
Puncture squash with fork.
Place in baking dish, cut side up.
Spread butter over squash.
Sprinkle sugar over squash.
Bake for 20 minutes at 350.
Saute onion (optional) until translucent.
Mix rices, garlic, sage and onion together.
Fill squash cavities with mixture. It's okay if you need to mound it.
Cover with foil.
Cook until squash is done. Uncover for five minutes in oven to brown the rice.
Serve and enjoy.
I don't remember the exact cooking times, as it varies greatly by size of squash and competency of ovens.
(no subject)
I have a favorite acorn squash recipe that I'll share with you.
Ingredients (feeds 2):
1 med acorn squash
1/2 med onion, chopped finely
1 cup of wild rice, cooked
1 cup of long grain rice, cooked (or substitute 1 package of Uncle Ben's long grain and wild rice)
2 Tbsp butter or olive oil
1/2 teaspoon of sage
1 tsp (or to taste) of chopped garlic
1 Tsbp of brown sugar
Directions:
Cut squash and scoop out seeds.
Puncture squash with fork.
Place in baking dish, cut side up.
Spread butter over squash.
Sprinkle sugar over squash.
Bake for 20 minutes at 350.
Saute onion (optional) until translucent.
Mix rices, garlic, sage and onion together.
Fill squash cavities with mixture. It's okay if you need to mound it.
Cover with foil.
Cook until squash is done. Uncover for five minutes in oven to brown the rice.
Serve and enjoy.
I don't remember the exact cooking times, as it varies greatly by size of squash and competency of ovens.
Hope you like it.
S