From the first time I made this several years ago, this is my go to fall recipe for spaghetti squash. Honestly, I don't change much, except maybe add more cheese and I use petite diced tomatoes rather than stewed tomatoes. While the presentation in the squash shells are impressive, you can also use a 7X11 in pan instead. It makes 6 generous servings and I always have leftovers which freeze nicely. I have easily made this dish 10+ times and I still love it just the way it is.

Reviewed On: Oct. 6, 2011

This was a pretty good recipe. I used a generous 2 cups of peaches only (no blueberries) and added 2t or so of cinnamon to the recipe before baking. The batch made 20 muffins and they were wonderful warm out of the oven with a little bit of butter. It was almost like southern peach cobbler, but remember I used 2 heaping cups of peaches. It really isn't too sweet, so keeping that in mind, you might consider adjusting the sugar a little if you like a sweet muffin, but I liked the sweet bites each time I found a peach bit, so it didn't bother me. It is not your standard fluffy muffin recipe and it seems to be on the heavier side. But I found it refreshingly different, which is why I came to the site. I think I am going to try it again in a couple of months with APPLES! This is a great comfort food recipe and my roommate ate 4 in a row right out of the oven and raved about them.

Reviewed On: Sep. 16, 2006