[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!

[Spoiledwife]

A ripe spaghetti squash will take some effort to cut through but it should be fairly easy once the rind is penetrated. If it's really tough, you might want to give it a few more days.
Slightly undercooking the squash may help in preserving that "spaghetti strand" look. I usually just microwave mine so I'm not too helpful in that regard. I just wish it weren't so expensive!!!

Happy squash!!