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Old 10-03-2007, 06:39 PM   #8
rockinrobin
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I was watching one of my favorite cooking shows the other day, Everyday Food. They have different people cooking, about 5 of them in the 1/2 hour and it goes quickly and you very often get 5 decent recipes or at least ideas.

Well, I've always cooked my spaghetti squash after cutting it open lengthwise, with much difficulty and then baking it.

The other night, they were making it on Everyday Food. She just poked some holes in it with a fork and baked it that way. And then when it was done, she cut it width wise, NOT lengthwise. She said she discovered that lengthwise was going against the grain, and that if she cut it the short way, she actually got longer strands and by the looks of things, she was 100% correct. You of course must scoop out the sees when it's done baking, trying to be careful not to lose the flesh.

I can't wait to try it this way.
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