#1 - i microwaved a spaghetti squash because i was using it in a savory dish and did not want caramelization to take place. i cut the squash, removed seeds and placed face down in glass dish, covered and steamed 15 minutes or so. my problem is that it was still sweet. i used to do this frequently with SS and wonder if it was the size or variety that may have been the cause of the extra sweetness. any ideas?

#2 - i thought to turn cauliflower in to risotto style dish. grated cauliflower, sauteed onion and garlic. then sauteed cauliflower--got a nice golden color to it. (hi heat i get 16000 btu on one gas burner) added chicken stock - reduced, added butter and romano cheese to thicken. i thought it turned a little cabbagy and was just a slight bit wet. so i am thinking, perhaps reduce stock before adding? or perhaps i should squeeze cauliflower first to remove any extra moisture? any ideas?

thks ali