Janet > wrote:
: I'm going to give this a try later this week. I bought a spaghetti squash
: and cooked it about 30 years ago, and it was a complete failure. I don't
: think I had good instructions! I'd like something besides Alton Brown's
: "eggplant pasta" to add to my pseudo-spaghetti list. (Eggplant pasta is
: delicious as a vehicle for meat sauce when I want that comfort food fix, but
: very time/labor intensive--and also very salty, even for me, who loves
: salt.)

: My one question is, if you bake the "spaghettied" squash with the cheese and
: sauce instead of microwaving it--don't like microwaved cheese!--does it get
: overcooked easily? Are you just looking at browning under the broiler, or a
: quick warm up?

Two points for you. You can also use whole, fresh string beans as a
substitute for spaghetti. I do them with defatted(poke holes and micro
for 2 mins, drain fat and wipe sausages, slice and brown) hot Itlian style
beef sausages and a tasty jarred sauce of your choice (or homemade) I put
these over steamed or microwaved string beans and heat in the microwave
for a minute or two to blend flavors and have piping hot.

Second-When I do spaghetti squash, I dont do anything afater puttign the
sauce adn grated cheese on the strand of hot spacghetti squach. Just make
sure your sauce is hot.

Wendy