Microwaving Winter Squash

As you know, I do some of my squash in the microwave: Acorn:  with a fork, make at least one puncture in each seam (I alternate making one toward the top, and one toward the bottom).  Place on paper towel in microwave, and cook on high 5-7 minutes each side, until soft.  Cut open, remove seeds (I just hold on to one end with a pair of tongs, and use a metal spoon to scoop), scoop flesh into serving bowl.  Add seasonings and butter.  Serve. Spaghetti squash:  cut in half, place on paper towel at least 1" apart, cut side up.  Cook as above, longer if squash is good sized.  Finish as above. For a rough idea for cook times in oven, check an old Betty Crocker cookbook.  Right at the beginning of the sections on squash (before the actual recipes) there are some oven directions, including times. HARVEST BAKE Spray rectangle glass baking dish with butter-flavor spray (or use real butter).  Add 1-2 cans of saurkraut, depending on how much kraut you like, including liquid in the can.  Place 1 medium size butternut squash in microwave for 2 minutes to make it easier to remove skin and seeds.  Cut squash into bite-size pieces, and layer in dish.  Cut apples of your choice and amount into slices, including skin.  Layer on top of squash bites.  Dot with butter, salt & pepper if desired.  Season pork chops or boneless ribs as desired, place on top of dish.  Cover with aluminum foil.  Bake at 375 degrees for 45 minute to 1 hour, until squash is soft.  Remove foil during the last 15 minutes to brown meat. Hope this gives you stuff to play with. Sue