I really enjoy this recipe, and find my mouth watering every time i pass the spaghetti squash in the grocery store. It's important to use FRESH basil. It gives it a sweeter taste, and i recommend a sweet onion like vidalia or red. It just adds to the flavor. I use olive oil each time i make it, and i never use anything but "cold pressed" olive oil. Two thumbs up for a fabulous, low cal meal.

Reviewed On: Nov. 8, 2009

2 words. Deeeeee Lishhhh! I usually leave the fish cooking to my husband so I don't screw it up, but this was simple enough for me to accomplish on my own. Since tilapia is my go to fish, this is my go to recipe. The only thing i did differently was, i used a little kosher salt and celery seed since i had no celery salt. Just beware, fresh parmesan is salty, so go easy. You can always add more later. Thanks for the simple recipe.

Reviewed On: Oct. 18, 2009

Excellent. I made a couple of changes though. I used all chicken broth. Had no navy beans, so only used Cannelini. Used 2 14.5z cans of stewed tomatoes that I crushed on their way into the pot, gave it a more chunky feel, and less tomato taste. I agree that 1/2 the pasta amount is more than enough. Lastly, added 2 extra cloves of garlic, anything less isn't worthy of an italian name. I will certainly make this often. Oh, I also added 4 stalks of sliced celery, just to use it up.

Reviewed On: Jan. 26, 2009