| Bake the squash halves in a 375° oven, upside down in a pan with a little water for 20 minutes. Turn them right side up and finish for 10 minutes more, until tender but not dried out. Use a variant of fish or bird wild rice stuffings (above) or a mixture with ground meat or chopped leftover chicken in it. Add a can of unmixed cream of mushroom soup to the rice mix. Stuff the squash cavity full, packing it down and press buttered breadcrumbs on it. Heat thoroughly in oven over hot water (about 10 minutes). Pass easy cheese sauce with it.
Cheese sauce: Melt grated cheese in double boiler. Add 1/4 as much mayo as the amount of cheese you used, just roughly by eye and taste. Although "a pint's a pound, the world around" so 1/2 lb cheese = 1 cup, and try 1/4 cup mayo into it, first. Note that the amount of cheese sauce should be proportional to number of diners/squashes. Stir in some mustard--start with 2 tsp--there are many different kinds, don't use cheap yellow hot-dawg mustard -- and taste for whether it needs more mayo or mustard. |
