Oct 132013

Step 1: Cut off the ends of the squash.
Step 2: Peel the skin off with a potato peeler.
Step 3: Make a cut in the bell shaped end to expose the seeds.
Step 4: Remove the seeds by scraping the inside with a spoon.
Step 5: Cut the squash according to your recipe directions. My recipe called for 3 cups of 1-inch cubes. One squash made approximately 6 cups.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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