RecipeMuncher

I love all winter squashes with all their sweet little yellow and orange interiors to scrape out and chow down on. What I do not like is scraping and/or cooking them. The first is a pain in the caboose and the second takes too long for my instant gratification problem.  Sure, cutting them in half, scooping out the insides, oiling or buttering them, and turning them upside down on a cooking sheet and baking for 40 minutes isn't HARD but it's not quick and it's messy. Behold (...)