Reviewed: Dec. 25, 2005

When I first tried this recipe, I thought this was good, but I just dont know if I would have it again. I had a lot of leftovers (and didnt want to throw it away) so I tried it the second/third day. Wow! It was better the second day and even better than that on the third day. I took some to work and allowed a couple people to try it. Now they want the recipe. Thank you for submitting this recipe. Dawn

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Brakofday

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2005

This couldn't be any easier! I used a few shortcuts and it was a snap! while baking some rolls, I just wrapped each squash half in aluminum foil tightly and placed on the bare oven rack. The oven was at 375 and even at that, it took much longer than half hour..more closer to 50 min. It shredded fine with still a little crunch and the shell held up very nicely and was sturdy to fill. I used bottled Ragu which I like to keep on hand just for times like this! I just eyeballed the cheeses, didn't bother measuring. I did bake at 375...I think 325 would be too low of a temp for the cheese to bubble nicely on top...it took about the same amt. of time as stated in the recipe. I have always used spaghetti squash in place of semolina and this is a wonderful recipe to keep on hand for a super quick and tasty meal! thanks for the great idea.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 13, 2005

Good way to do squash, and my husband LOVES it. Can be made with just one can of tomatoes, and I find that intensifies the flavours and also makes a reasonable amount of sauce. The way it's written makes a lot of extra sauce, which is okay too! I have used 3 tablespoons of fresh basil instead of dried, and it's great with that too. Fun to serve it in the shells.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 12, 2005

This was a good, healthy, and easy dinner and we will definitely make it again. I added a touch of cayenne pepper to the tomatoes to give the sauce a little zip. It also took longer to bake the squash than the recipe indicated. Husband says cut back the cheese a little. It worked perfectly for our family to serve it out of the shells since some of us like olives and some don't, so I could make one shell with and one without. We have 5 in our family and we all liked it enough to give it a 4 or 5.

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AWORKINPROGRESS

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Reviewed: Dec. 7, 2005

Absolutely delicious and so easy to make. My children LOVED it!!!

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RBULLINGER

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Reviewed: Nov. 18, 2005

OH, Yum! I really liked this for a healthy, hearty dinner with a salad. I did not use the Parmesan as it seemed like too much cheese, and it was great without it (and lower in fat!) Like others, I used a baking dish for convenience.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 13, 2005

This is really tasty! My 1 year old son loves it too.

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Bo Fleming

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Reviewed: Nov. 4, 2005

This was awesome, did not expect it to be so good. I added meat because I am not vegetarian.

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LZERKE

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Reviewed: Nov. 3, 2005

I made this for our church's Thanksgiving dinner. It was a hit. The only thing I did different was I used one can of jalapeno-spiced stewed tomatoes and one can of regular stewed tomatoes, cuz that's what I had in my cupboard. It made the lasagna a little spicier than expected. But it was still delicious. It was the hit of the Thanksgiving dinner (much better than tofurky if you're a vegetarian on the holiday), everyone wanted the recipe. Thankfully I thought ahead and brought 10 copies with me. :-)

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LITTLENYAMA

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Reviewed: Oct. 23, 2005

I absolutely love this recipe. I used it the very first time I made spaghetti squash, and my husband and I liked it so much that I've made it several more times. I also sometimes use the recipe for just the sauce part, and put the sauce on pasta. Delicious!

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Jess

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2005

I made it for my husband for his birthday, It was easy and he LOVED it.

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denm18

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Reviewed: Oct. 14, 2005

This recipe came out quite better than I thought it would. I am not a big fan of squash, but combined with the tomato sauce and cheeses this was an excellent dish. The kids all loved it!

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sosopo

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Midland, Texas, USA

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Reviewed: Oct. 10, 2005

Not being a fan of pasta or tomato sauce I found this recipe an excellent substitute. Once you get the hang of it it's easy to just eyeball and adjust the ingredients to what you feel like. I've given this recipe to a number of people and it's been a hit every time!

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CALLYKINS

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Reviewed: Sep. 19, 2005

Tasted okay, nothing special. The squash was a workout to halve lengthwise, but that's not the recipes's fault. I give it 4 stars simply because my friend's extremly picky husband gobbled it up & asked for the recipe.

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CHICKEYMOMMA

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

Living In: Lugoff, South Carolina, USA

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Reviewed: Sep. 17, 2005

We were overwhelmed with all the amount of spaghetti squash coming out of our garden and this was a spectacular recipe to use them up! I would recommend planning on more time preparing for this meal--it took me about an hour. Also, I had to bake mine a lot longer!

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lacey

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Reviewed: Sep. 17, 2005

Gross.

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ACAMRON

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Livingston, New Jersey, USA

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Reviewed: Sep. 7, 2005

Good. This was my first experiment with spaghetti squash. It was very pretty served in the shells, and good flavor. The tomato sauce was really easy - I added mushrooms, red wine, and used fresh basil and oregano.

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Marnie White

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Reviewed: Aug. 2, 2005

AWESOME, GREAT SUBSTITUTE FOR SPAGHETTI! DEFINETLY WILL MAKE AGAIN.

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TINA96

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Reviewed: Jul. 22, 2005

Excellent. I used two cans tomato sauce instead of the stewed tomatos, and sauted half a red bell pepper and a handful of mushrooms with the onion. I also added a little crushed red pepper to the sauce along with the black, and cooked it in a 2.5qt casserole dish. The texture is definiatly different from regular spaghetti, but it works well in this dish. Very filling.

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