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removing.
    step 3 Carefully remove the squash, dump the water, and cut the squash into quarters (this shortens the strings so the polenta will be easier to stir and cut).
    step 4 When cool enough to handle, use a fork to scrape the spaghetti-like strands into a bowl and set aside. You should have 2 cups squash, packed. If the squash seems wet, roll it in a paper towel and then in a tea/terry cloth towel and squeeze it to dry it out, as you don’t want to add a lot of moisture to the polenta.

    If boiling the squash (the easiest method):
    step 1 Prick the squash with a fork several times, put it into a very large pot, fill with water, and begin heating on the stove. Boil the squash for 20 minutes until just tender; it doesn’t need to be super soft. Drain, cut the squash in half, and remove the seeds.
    step 2 Cut one of the halves into quarters (this shortens the strings so the polenta will be easier to stir and cut), then scrape the strands out with a fork. You should have 2 cups squash, packed. If the squash seems wet, roll it in a paper towel and then in a tea/terry cloth towel and squeeze it to dry it out, as you don’t want to add a lot of moisture to the polenta.
    If baking the squash:
    step 1 Preheat the oven to 375 ºF.
    step 2 Cut the squash in half and scrape out the seeds. Place cut side down on a baking sheet covered with oiled tinfoil. Bake for 30 to 40 minutes or until tender.
    step 3 Cut one of the halves into quarters (this shortens the strings so the polenta will be easier to stir and cut), then scrape the strands out with a fork. You should have 2 cups of squash, packed. If the squash seems wet, roll it in a paper towel and then in a tea/terry cloth towel and squeeze it to dry it out, as you don’t want to add a lot of moisture to the polenta.
    Preparing the Polenta:
    step 1 While the squash is cooking, add the bouillon cube to 3 cups of water and bring to a boil.
    step 2 Add the cornmeal in a steady stream, whisking thoroughly. Continue to whisk.
    step 3 Add leeks, pepper flakes, salt, and pepper and cook over medium-low heat for 20 minutes or so.
    step 4 When the squash is ready, add it to the polenta (you might want to switch to a wooden spoon to stir, since the whisk is probably more trouble than it’s worth due to the thickness of the polenta). Mix well and cook for an additional 5 minutes, being careful not to burn.
    step 5 Scrape out the polenta into an oiled 8-x-8-inch brownie pan (or something of similar size), cover with plastic wrap, and refrigerate for at least 1 hour until set.
    step 6 To make the white sauce, whisk the margarine in a saucepan over medium-low heat until melted. Add the flour and whisk into a paste. Add the tahini, lemon juice, mustard, and yeast and whisk well. Slowly add soy milk, whisking well to make a smooth sauce.
    Add salt and pepper and whisk over medium-high heat until mixture is thickened; it should coat the back of a spoon thickly.
    step 7 To serve the polenta, you may grill, sauté, or broil it as desired. If you choose to sauté it (the photo above shows sautéed polenta), make sure your pan is quite hot, otherwise the oil will seep into your polenta and make it taste gross. Serve with the white sauce on top.

Creamy Broccoli Mushroom Bake
    S o, this is an ugly duckling. It was hard to get it to look as good as it does, but it’s still no beauty pageant winner. However, what it lacks in looks it makes up for in soothing, creamy, comfort food awesomeness. It’s sort of a variation on baked mac and cheese. The sauce base is a slightly tweaked version of the sauce used in the Hurry Up Alfredo recipe on page 196, so if you like that sauce (and broccoli and mushrooms), you’ll like this.
    I use orzo pasta because it’s quick cooking and small enough to help the casserole stay in a block when you cut it. You can use any smallish pasta shape you want, but you might have to make more than 1 cup depending on what size the shape