About this time of year last year, I learned that if you cut a spaghetti squash crosswise, as opposed to lengthwise, you'll get longer, more spaghetti-like strands ⁣🤯🤯🤯 ⁣ I also learned that I had been severely overcooking my squash. I find that 45 minutes at 350ºF ensures the squash strands stay firm not mushy 👍👍⁣ ⁣ Finally, thanks to a dear friend, I also learned that roasted spaghetti squash tossed with @Jenni Häyrinen ‘s viral favorite baked feta and tomatoes is a match made in heaven �
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