Reviewed: Nov. 11, 2009

This is our new favorite way to use spaghetti squash. We added mushrooms and crushed red peppers to the sauce. Loved cooking and serving in the shells, it looked good and allowed you to get maximum squash out. Cooked the seeds with the garlic salt, great idea.

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BREARDON

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Reviewed: Nov. 10, 2009

The adults LOVED this, the kids - not at all.

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BRANGIE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Nov. 10, 2009

This was excellent. My squash must have been huge because it took over an hour to cook. This was actually easy to make, I used a jar of Ragu instead of making the sauce. I did add a sauteed onion, 1-2 Tbls minced garlic, 1/2 tsp of basil and 1/2 tsp italian seasoning to the sauce. I only used about 1/4 c of parmesan cheese and that seemed plenty. It was delicious and filling and made about 6 servings.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 9, 2009

I thought this was really good... I made this dish for a friend who had never tried Spaghetti Squash and she was surprised that she liked it. I loved the presentation but I layered it different in the 2nd half.... I did the squash, sauce and cheese because I like the cheese on the sauce but it all taste to same.... Great with pepper flakes!

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Huffagent007

Cooking Level: Intermediate

Home Town: Williamsburg, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 6, 2009

Really good. I added some crushed red pepper flakes and spinach. I omitted the olives bc I can't stand them. My bf wasn't fond of the squash because it is crunchy, but he loved the sauce. It was a beautiful presentation. The sauce didn't make enough for the amount of squash so I put half of the squash in a container for future use. In the future I will double the amount of sauce.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 6, 2009

Awesome! Used chicken bouillon because I didn't have vegetable, and I substituted diced canned tomatoes because I didn't have stewed. I will certianly make this again. It is lovely with a side salad as dinner for two.

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shi

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Reviewed: Oct. 30, 2009

I enjoyed it. Used jarred spaghetti sauce instead of the stewed tomatoes.

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Jenna

Cooking Level: Beginning

Home Town: Laredo, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 26, 2009

I followed this general recipe and added meatballs and ricotta cheese. It was amazing!!! The squash keeps a nice crunchy texture even after being baked for so long.

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Nicole K

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 26, 2009

Fabulous! Made in a casserole dish, put in spinach instead of olives and added 1/2 c of tomato sauce. Will become a staple in our house -- thanks for a great recipe!

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Bethany

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Reviewed: Oct. 25, 2009

This was great, i didn't use olives, but layered spinach in also. I used premade spaghetti sauce. yum!

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Sheena

Cooking Level: Expert

Home Town: Calumet, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 22, 2009

Loved this and it was SO easy to make! My husband was also pleasantly surprised. Although it didn't fill him up enough so I would add some turkey or chicken sausage next time.

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jmcleland

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Reviewed: Oct. 17, 2009

add pasta sauce, spinach, bake squash longer at beggining

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mdoman2

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Reviewed: Oct. 14, 2009

Don't be turned off by the cook time shown. You can microwave the halved squash for 8 minutes instead of baking. And although I followed the recipe for the stewed tomato sauce, you could even use jar spaghetti sauce. This was absolutely delicious! My boyfriend said it was one of his favorites. Also made excellent leftovers for lunch the next day. Will definitely make again!

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marleydog

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Reviewed: Oct. 14, 2009

I had a 6 lb spaghetti squash to use from our garden. I cheated and cooked squash in the microwave. Added a lb of ground beef and used Cheddar since I didn't have any mozzarella and layered like the recipe said but in 2 9X9 pans. My husband loved it and said it was the closeted to to authentic Italian taste I've ever gotten. I did everything elt's the recipe suggested to a T. We loved it.

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Shari

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Reviewed: Oct. 13, 2009

This was ok. A nice change from pasta. It might make our menu once a month. I will definitely try to add more flavor next time!

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Amanda Y

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Reviewed: Oct. 13, 2009

This didn't scream "lasagna" when I ate it, but it definitely did hit that Italian food craving nicely! I cheated and cooked my 3lb squash in its shell in the micro. I added about a half pound of ground beef to the sauce so I could get some more protein in. Next time I'll probably use more tomatoes or less onions- the balance was off, but still tasty. I used an Italian seasoning blend instead of basil. This filled a 9x9 pan nicely. Will definitely try again with a few changes!

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KellyTeaches

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Reviewed: Oct. 10, 2009

Great recipe, easy to adjust to your family's tastes and nutritional needs. We omitted the olives and garlic (due to pregnant food aversions...) and added a layer of frozen spinach to get some extra veggies in. I also added some jarred pasta sauce to the tomatoes to give it a smoother consistency, and omitted the boullion. Turned out great and we'll definitely make it again!!

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