1. Cut squash in half, scrape out seeds and guts.
2. Steam by placing face-down in a pan with a half inch of water. Bake, lightly covered with tinfoil, at 375 degrees for 45 minutes.
3. When cool enough, scrape out squashy goodness.
4. Pan fry a bit with olive oil, balsamic vinegar, and salt and pepper.
I mixed in some cooked and seasoned Ramen noodles with the squash for my husband. As he said, "It gives it substance." Served with steamed asparagus and rice pudding, it was the perfect vegetarian supper!
