• Step 1

  Lay squash on side and cut off stem end. With squash still on side, insert sharp knife into top of squash. With downward rocking motion, cut towards cutting board. Rotate squash and using prior cut as a starting point, insert knife and cut other side. Separate squash into two halves; remove seeds.

• Step 2

  Place squash, cut side down (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let rest 10-15 min, until cool enough to handle. Carefully remove plastic wrap to avoid steam. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands. Set aside and keep warm.

• Step 3

  Prepare lobsters: Remove from shell by cutting down back of shell with scissors and pulling apart to remove meat. Cut meat in half lengthwise, then cut each half into medium chunks. Set aside.

• Step 4

  Prepare Bolognese-style sauce: Heat 2 Tbsp olive oil in skillet on MED-HIGH heat. Reduce heat to MED. Add mirepoix; cook, stirring, 5-7 min until softened and caramelized.

• Step 5

  Add marinara sauce; bring to simmer. Simmer 10 min. Add lobster bisque; return to simmer. Finish with herbs; season with salt and pepper.

• Step 6

  Dust lobster meat with pan-searing flour; pat off excess. Heat remaining 1 Tbsp olive oil in pan on MED-HIGH until oil faintly smokes; add lobster. Turn when lobster changes color one quarter of the way up and seared side had turned paper-bag brown, 2-3 min per side or until internal temp reaches 145 degrees. Check by inserting thermometer into thickest part of meat. Remove from pan; let rest at least 2 min.

• Step 7

  Transfer spaghetti squash strands to center of serving plate or bowl; top with Bolognese-style sauce, then lobster.

Note: When servings & ingredients are modified, nutrition & directions may vary.