Comments on: How To Make Spaghetti Squash…without Losing a Finger

By: Karen Sorenson

Karen Sorenson — Sun, 06 Apr 2014 00:48:38 +0000

In reply to Chaundra. awesome!

By: Chaundra

Chaundra — Thu, 27 Mar 2014 00:35:09 +0000

I just made one today and I roasted it at 350 and every 20 min turned it 1/4 turn and the last turn closed the oven and turned the heat off and just left it! – Came out perfect! In fact the best one in a long time! =) No punctures at all!

By: Karen LowCarbOneDay

Karen LowCarbOneDay — Fri, 31 Jan 2014 01:56:48 +0000

In reply to Diane. I fork it all over the place...better than having a spaghetti squash blow up :-P

By: Barbara S

Barbara S — Tue, 21 Jan 2014 23:13:53 +0000

If it weren’t for the microwave… I’d never use spaghetti squash. Now, I use it all the time.

By: Diane

Diane — Tue, 21 Jan 2014 02:30:27 +0000

When you fork it, how many times to you fork it? all over the place or just a few?

By: kimzonline

kimzonline — Tue, 21 Jan 2014 02:19:33 +0000

In reply to Julia Welch. Julia, What was the brand of chef's knife? Sounds like one we should all have.

By: Deborah Pucci

Deborah Pucci — Tue, 21 Jan 2014 01:12:04 +0000

Thank you, great idea roasting it for awhile. I have just about stopped buying them because I’ve had such a hard time cutting them.

By: Julia Welch

Julia Welch — Wed, 15 Jan 2014 01:26:35 +0000

I got myself into the same finger-protection-squash-avoidance frame of mind. Then I bought a new chef’s knife and a smaller squash. The new knife, 8″ I think, cut through the squash like it was made of butter. The knife was recommended and was a name brand, though not anywhere near as expensive as some. It was a delight!