Acorn Squash

I love acorn squash and my son-in-law, Gene! He stopped at the store and bought a couple to add to our dinner of roast beef, potatoes, carrots, and onions.
Here is his recipe:

Cut the squash in half, clean out seeds and strings.

Cover squash with Saran, preferably a piece folded in half so it is a double layer covering the squash.

Nuke on high 8 - 10 minutes depending upon the size of the squash and if you put both pieces of squash in the microwave....best results one at a time.
Be careful when removing squash from microwave, and ESPECIALLY when uncovering the Saran and scraping out the meat.  Lots of steam and heat.

Scrape meat out of shell with tablespoon and put into a bowl.  Form empty shells back into shape so they cool into a presentable shape.

Mix in 1/2 Tbs 'butter' and 1/2 Tbs Splenda brown sugar per half (more or less to taste).  If nuking 1 piece at a time, go ahead and nuke the bowl of squash meat to bring back to a reasonable serving temperature.  O.K. to have 'yellow stuff' and the Splenda brown sugar already mixed into the squash meat.

Spoon heated meat back into emptied shells and serve.


Hmmm Hmmmm. It's so good...and easy! Thanks, Gene!