I was given my first spaghetti squash. I love summer squash, but it's always so full of moisture I squish it in a strainer with the back of a spoon so I don't get a mouthful of liquid in every bite! I hear spaghetti squash is different. I hear that you pierce the squash a lot with a skewer and bake it to get at the inside. If you need to cook the spaghetti strands when it's in another recipe, does that make it gushy like summer squash or does it retain its el dante texture? We're looking at grueyere cheese and bacon among other things at 375 for another half hour. I just don't want to ruin the poor thing the first try! I can't get to this email address until tomorrow, so no insults if I don't answer right away! Thanks for any tips and comments!!