Reviewed: Feb. 24, 2009

Have made this three times starting with the original recipe and then lending attention to other reviewers suggestions in subsequent preparations. Substitute the 2 14oz. cans of tomatoes with 1 24oz. jar of Bertolli Tomato and Basil prepared sauce...do not substitute with any other jar sauce. All other seasonings as stated. While microwaving is easier for the squash, oven roasting is best both for texture and flavor. Saute the onions and garlic until almost "dry" for lack of a better word and then add jar sauce and simmer until thick, about 35 minutes. You can prepare according to original recipe to complete. I left the olives out as I do not care for them in all of my preparations. You can add cottage cheese and or sauted ground beef/turkey. Both compliment the recipe and you would layer as if this were a lasagna with pasta. The one thing I can say about the water within this dish is that this IS squash...75% water. The more water you remove from saute or simmer, the less water in completed dish. If you allow this to sit about 30 minutes from oven to serving, it helps. The longer simmer time and 4oz. reduction in wet ingredients allow for the squash "water" to blend versus be runny. Excellent dish!!!

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TINROOFS

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

you'd never know it was squash!!

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drag0nwing

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Reviewed: Feb. 13, 2009

This was really great! I ended up making two of these, freezing one and making it later which turned out good as well.

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linzbaker

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Reviewed: Feb. 10, 2009

Delicious! Left out the olives and baked in casserole dish instead of shell.

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shellbell5000

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Reviewed: Feb. 8, 2009

Very tasty. I made it in a baking dish rather than the squash shell. I found it very watery, and would like it better with some suggestions on how to reduce the water from the squash and tomato sauce.

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Catty96

Cooking Level: Intermediate

Home Town: Gatineau, Quebec, Canada

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Reviewed: Feb. 6, 2009

This Spaghetti Squash was great. We left out the bouillon and we used Classico Tomato Sauce.

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lauren2bright

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Reviewed: Feb. 4, 2009

My husband and I absolutely loved this dish. I served it as a side dish with grilled chicken. I used 1 can of tomatoes and 1/2 jar of marinara sauce instead of 2 cans of tomatoes and vegetable buillion. I also used a mixture of black and green olives. It made enough for 4 to six as a side dish. The great thing about serving it in the shell is the shell keeps it nice and warm throughout your meal. Definately adding it to my faves list.

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lisa

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Reviewed: Jan. 18, 2009

Outstanding! This is the 3rd spaghetti squash recipe I tried this week, and it is the best, hands down. It has a taste of lasagna - but with vermicelli noodles. I reduced the amounts of the recipe because I'm only cooking for me. My changes - bottled sauce (1/2 bottle of TJoe's 18oz tradional marinara) with 2 tbls Splenda and 1 cup thick sliced mushrooms with the onions and garlic. I cooked the onions, garlic and mushrooms down for a few minutes then added the sauce. I layered in a 1 qt casserole dish, 1 cup or so squash, 1/2 sauce, 1/4 cup mozzarella and 1 tbls shredded Parm, repeated. Baked uncovered for 25 min at 400. This is very WW friendly! Excellent!

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jkloni

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Reviewed: Jan. 14, 2009

First time having Spaghetti Squash, I could not believe how delicious it was. Great diet food- you really feel like your eating Spaghetti! The leftover are suprisingly good- unlike reheating pasta.

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Jenna

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Reviewed: Dec. 8, 2008

Very good! Layered the cooked spaghetti squash and the other ingredients (minus olives, which I forgot) in a 13" x 9" lasagna pan, with some ricotta cheese. The only thing to watch for/be aware of is that squash doesn't absorb as much juice as lasagna noodles, so it was a bit on the runny side. Next time, I'll know to cut back a bit on the tomatoes/ sauce. Other than that, it was excellent!

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Liz in San Diego

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Reviewed: Nov. 6, 2008

I just made this for dinner, and may I say, yum, yum, yum! Perfect for the South Beach Diet follower. And still tasty for those who aren't!

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SUSIEQ122

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Reviewed: Nov. 6, 2008

This was good! I usually just make spaghetti squash with pasta sauce, but this was more hearty and flavorful. Thanks.

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Claribelle

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Palm Beach, Florida, USA

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Reviewed: Nov. 5, 2008

This was my first attempt with spaghetti squash! This turned out awsome. I did like many others and added sausage to the sauce and added the ricotta mixture. Quite a hit at my house!

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estan84

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Reviewed: Nov. 2, 2008

This is a great base recipe. I baked the lasagna in a dish instead of in the squash shell. I used jarred tomato sauce and Italian seasoned ground turkey. I was surprised at how good this was. It was so yummy!

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WalkingStomach

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Reviewed: Oct. 29, 2008

Good recipe, and so healthy. Although I modified it just a touch so it's not quite as healthy- I put in about twice as much cheese. I figured I could get away with it since the veggies are sauteed in cooking spray. Oh, and I added a whole green pepper, so maybe that makes up for the extra cheese :-) Great sauce though, really good flavors. A wonderfully- vegetabley dish!

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Amanda M.

Cooking Level: Beginning

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 27, 2008

Great mix of flavors. I used white jack cheese instead of the others and I just mixed everything together instead of layering. Very tasty. My best friend even had seconds, and he hardly ever likes vegetables

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anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Sep. 22, 2008

I have made this twice now. I add sausage, mushrooms, onions (red and green) and bell peppers. I layer like lasagna and top with cheese. YUM

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JET'smom

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Sep. 15, 2008

What a surprise!! This is delicious and versitile, you can add ingredients just as you would with regular lasagna. will definiately make again soon. we are on a low carb diet, and this works!!!

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