Spaghetti squash is unique in that when it is cooked its flesh can be pulled into long strands that resemble spaghetti. Remember to puncture the spaghetti squash before baking or it may explode in the oven. Acorn squash need simply to be cut in half, seeds scooped out, and baked with a half inch or so of water in the pan until the flesh is tender. Season it with butter, a bit of brown sugar or honey and a dash of cinnamon and nutmeg. You can eat this sweet squash right from the shell.
Winter squash can be the basis for a rich and filling soup.
When making soup you may bake the squash, then mash or puree and add this to the simmering broth, or you can peel, dice and cook the squash directly in the broth. Roasting produces a deeper flavor. Impress your guests by serving your soup from a hollowed-out pumpkin. About Joyce Goldstein Joyce Goldstein is a consultant to the restaurant and food industries. In addition, she taught cooking for 18 years.