Over the years, I've run into a few things that weren't immediately-obvious to me.
One of the big ones was eating pomegranates by opening them underwater. For those not familiar, pomegranates have a lot of red seeds and white husk between them:
Cutting a pomegranate or even opening a pomegranate tends to burst at least some seeds. The seeds are sticky and stain and tend to spray juice when pierced.
However, if you just cut through the outer hull of the fruit, then open it by hand underwater in a bowl of water, any juice that would have sprayed out is just grabbed by the water. Even better, the (inedible) white husk floats, so it self-separates instead of sticking to everything.
Today, I decided to try eating a watermelon with a spoon. In the past, that's tended to also make things spray, so I tried a grapefruit spoon, one with serrations that runs down the side. And that works great -- the spoon is like a knife, can go more-cleanly through the watermelon than a regular spoon, and still lets you scoop up the watermelon.
Any other neat tips that might be unorthodox or that people might not have tried or know about?
Simply break it into little pieces before cooking it. Bonus points if you do it in front of an Italian.
The thing is, there's a million different pasta shapes, and most of them are short. Yes, it will make pasta-passionate people sad, if you break spaghetti, because that makes them terrible at trapping sauce compared to the many other shapes.
But ultimately, it's also a matter of: Why are you eating spaghetti-shaped pasta, if you don't want it to be spaghetti-shaped?