[lavatea]

I tried a recipe today for pasta-less spaghetti using spaghetti squash as the pasta substitute and I have some questions.

#1) Are they always really hard to cut? Does anyone have any tips on how to cut it? It took me a long time to saw my way through...

#2) Do the "spaghetti" strands always end up a little mushy? They looked ok when I forked them out but they mushed up in the bowl. I'm sure it tastes the same either way, but I wanted it to look more like real spaghetti.

Thanks!