As I promised in last week’s post, I will be discussing how to microwave acorn squash. It’s basically done the same way as spaghetti squash. I like having the option to microwave acorn squash because it uses a lot less energy than baking it in the oven and it doesn’t heat up the house as much (we are in the middle of a warm spell). Other small winter squashes may be microwaved too.
Not only is microwaving squashes a lot faster than other cooking methods, but it also retains a lot of the nutrients. Because no water is used, the vitamins and minerals do not leach out.
1 acorn squash
Rinse squash and place on microwave-safe plate. Pierce several times with fork or knife. Microwave on high, 5 minutes.
Using extreme caution, turn squash over; microwave 5 more minutes. Let rest in microwave 5 minutes. Slice squash down middle; scoop out and discard seeds.
Scoop flesh into bowl.
Mash with fork or potato masher. Add water to achieve desired consistency.
|April loved it! Because the weather was so nice,|
she got to eat her dinner outside on the lawn.
May be puréed in food processor for smoother texture.
I also introduced applesauce into April’s diet this week. She wasn’t too keen on it. I think it’s because I tried to give it to her cold from the fridge. I will try warming it up next time.
Up until now, I have made all of her food. It’s healthier and much more inexpensive than buying baby food. Applesauce is the exception. Unless you have your own apple tree, it is usually cheaper to buy applesauce already made than to buy apples and make your own. It is not necessary, however, to buy special baby applesauce. I simply buy the cheapest applesauce (no sugar added) from the canned fruit section. Sorry, I don’t have any photos of me opening the store-bought jar, so here's another picture of April instead.
|Check out those chunky thighs!!|