Beef and Spaghetti Squash ‘Lo Mein’, the update — 4 Comments

  1. When I can find them (only once or twice a year in Paris!), I usually poke a few holes in it with a fork, and then microwave it for 4-5 minutes. That softens it enough that you can still cut it length-wise without worrying about losing a finger. (And then I just bake it as normal in the oven).

  2. Pam, I never would have either…. so much easier!

    Amy, try it this way.

    k_sam, good idea! They are soooo hard. I couldn’t believe it the first time I tried to cut one. I occasionally see them at Gran Frais, but mostly just grow my own. Country life and all that LOL