Hi,

I just made the spaghetti squash with tomato sauce and lowfat cheese. I don't get it. Are the strings supposed to be crunchy? Or did I undercook the squash?

I can see how this would be really yummy if the strings were softer....

Cheers,
Ginger

When I've had spaghetti squash, the "strings" were fairly soft. I don't remember much, if any, crunch.

How long did you bake it for?

That is EXACTLY what I had for dinner, too! Yep, you didn't cook it long enough. It takes forever, especially in the oven.

thanks I'll try it again!

Cheers,
Ginger