In one sentence, describe what the following article is about: These pumpkins are also called sugar pumpkins because they have a little more sweetness and a little more flavor than larger pumpkins. Pumpkins with a deep orange color and hard rind tend to be the most flavorful and the most ripe. Avoid using pumpkins that are moldy or rotted. It is important for the outside of the pumpkin to be clean in order to prevent bacteria from contaminating the inner flesh. Scrub the exterior in warm water, but do not use soap. Pat it dry with a clean dish towel or paper towels. Use a large serrated knife and carefully saw the pumpkin in half. Set the pumpkin down with the stem up on a smooth counter top. Hold it steady with one hand and use your other hand to saw the knife back and forth through the pumpkin until the two halves are separated. Do not use a smooth knife. A smooth knife does not have enough of a "grip" for pumpkins and is more like the slip and hurt you as you cut. A heavy ice cream scoop accomplishes the task well, but any large metal spoon will work. Continue scraping the inner sides of the pumpkin until all the strings and seeds have been gutted out. The cooking process will be much easier if the pumpkin is cut into smaller pieces. Each half can be cut into about four pieces. Be sure to cut away the stem and discard it, as well. You could also use a large stockpot with a steaming basket inside. Position the wedges so that the flesh faces downward. Make sure that the lid of the steamer or pot will fit securely over the pumpkins, since you will need the steam to cook the pumpkin and a loose lid will allow the steam to escape. Bring the water to a boil over medium-high heat. Steam the pumpkins for 20 to 30 minutes or until soft. If you do not have a double steamer, you can cook the pumpkins by placing them into a large microwavable glass bowl and adding 2 inches (5 cm) of water. Microwave on high in 10 minute increments until soft. Usually, this takes 20 to 30 minutes. Before attempting to peel or cut the pumpkin, you should give it a little time to cool down. Otherwise, you may end up burning yourself. Wait until the pumpkin rind is cool to the touch before handling further. Hold the pumpkin still with one hand, using an oven mitt if it is still somewhat hot. With the other hand, carefully slide a blunt knife in between the skin and the flesh. When the skin starts coming up, finish peeling the rest away with your fingers. The cubes should be about 1 inch (2.5 cm) all around. Do not mash the pumpkin.
Summary: Use ripe pie pumpkins. Wash the exterior of the pumpkins. Cut the pumpkin in half. Scrape the seeds out. Cut the pumpkin into wedges. Fill the bottom half of a large double pot steamer with water. Place the pumpkin wedges inside the top portion of the steamer. Boil the water and steam the pumpkins. Alternatively, cook the pumpkins in the microwave. Let cool slightly. Peel the skin off. Cut the pumpkins into cubes.

Problem: Article: Ground seaweed is used to add an oceanic taste to many Asian and coastal recipes around the world. Opt to use spirulina powder instead of seaweed to make the oceanic flavors much more potent and to add a boost to the nutritional value of your meal.  While they don't taste exactly the same, as long as seaweed isn't the main component of the dish, you won't be able to tell a difference. Raw spirulina can be used instead of raw seaweed as well in just about anything except sushi, as the algae doesn't exactly wrap around other ingredients very well. Spinach and spirulina have wildly different flavors, but they have the same color. If you want to "trick" your kids into eating spirulina for its nutritional benefits, substitute it for spinach in your recipes. Plus, it has more than 2000 percent more iron than spinach, bringing a boost to your iron intake each day. While you can't substitute spirulina for cooked spinach, it works well if the spinach component of your dish is not the main element. Test it out with a few small recipes before you commit to making a meal out with it. One of the most common ways for people to take spirulina is to simply mix 1 tsp (5 g) with a full glass of water. You can use a tiny amount of spirulina in place of food coloring for a more natural option. Pour tiny amounts of spirulina while stirring into the recipe you want to turn green.  Most recipes call for at least 1 tsp (5 g) of spirulina to get its full nutritional value, but if you are just changing the color of a dish, opt to go for a 1/4 tsp (1.25 g) at a time so you don't add any extra oceanic flavors. If you add too much, the recipe will turn a deep, dark green. Make sure to use a pinch of powder so you don't overwhelm your guests with a surprising algae taste.
Summary:
Substitute spirulina for ground seaweed for a more powerful flavor. Replace spinach in your recipes with spirulina. Use small amounts of spirulina in place of green food coloring.