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In the grocery store today, the checker asked what a vegetable was – an Acorn Squash. I love them.

Here’s how I prepare them:

1. Select an acorn squash – not too large and preferably with a little yellow on the outside.
   
2. Cut the squash in half with a SHARP knife. I’ve had to stick the knife in to get the cut started on some squash.
   
3. Remove the seeds and other center parts, just like you’d do for a cantaloupe. I wash the seeds out and leave a tiny bit of water on the inside and outside of the squash. It helps steam it.
   
4. Place both sides into a microwave oven, face down on wax paper. The paper helps seal the moister inside. Cook 4 minutes on HIGH. Be careful, the squash is VERY HOT!
   
5. Turn over – the wax paper may rip, but just verify that it covers the top.
   Cook 4 minutes on HIGH.
   You may need to cook longer if the squash is large, or mature or has been picked more than a few weeks ago.
   Be careful, the squash is VERY HOT.
   
6. After cooking, I use a sharp knife and slice into the sides to help the pepper and butter soak in.
   Be careful, the squash is VERY HOT!
   

Yummy. Each half serves 1.