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  • Spaghetti Squash

    Does anyone have a better way to cut a Spaghetti Squash? I use the biggest butcher knife I have and it is so difficult to cut. I feel like I have no strenghth to do it. I was thinking of using an electric knife, but it is sarated and I don' t know if it will do it.
    F/ 38yr




  • #2
    Re: Spaghetti Squash

    Throw it off of a balcony!

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    • #3
      Re: Spaghetti Squash

      I have to use a knife and a hammer to cut through a spaghetti squash. It's really hard to cut throught it.

      someday I expect to see a device on an infomercial that will slice and dice through a spaghetti squash for only $19.99.
      Marcy

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      • #4
        Re: Spaghetti Squash

        Silly- I would throw it, if it wasn't so damn yummy. I love the stuff.



        Marcella- I'll be watchin' for that infomercial...LOL
        F/ 38yr



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        • #5
          Re: Spaghetti Squash

          You know I was kidding, right? I love them too. I just grew two of them, they look like footballs!

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          • #6
            Re: Spaghetti Squash

            And also, I have pierced them in 2-3 places - still hard to do but easier than cutting it in half- wrapped it in saran wrap and nuked it like that (on a plate). Or, wrapped in foil in the oven.

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            • #7
              Re: Spaghetti Squash

              I put about 2 or 3 slits into it for ventilation, microwave it for 10 minutes, and then cut it. The thing cuts like a knife through butter! Or a knife through squash...

              After it's cut in half, I continue cooking it.
              START 8/16/06 @ 270+~MG1: 220-12/2/06~MG2: 210-1/07~MG3: 199-3/2/07~MG4: 190-4/27/07~MG5: 180-7/04/07~GOAL: 170
              RESTART 11/2/09 @ 224.6~MG1: 215~MG2: 210~MG3: 205~MG4: 199~MG5: 195~MG6: 190~MG7: 185~GOAL: 180

              F / 28 / 5'8" FITDAY

              Missoula Marathon 7/13/08 5:41


              Non-Celiac Gluten Intolerance
              GLUTEN-FREE since 10/08

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              • #8
                Re: Spaghetti Squash

                moving to the food and cooking chat forum where it's better suited!
                Jen, 39, F
                In maintenance



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