I just cut a milk pumpkin in half to prepare to bake it. The inside was pretty stringy beyond the first slimy strings; the texture was almost like a spaghetti squash. I went ahead and put it in the oven anyway. I wouldn't imagine this would have any use in a pie, but if I processed it, might it work in a soup?
post #1 of 12
12/22/09 at 3:11pm