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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MIKE_J

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Reviewed: Jul. 18, 2005

This was a lot of work for a small meal, feeds 4 adults. It is a healthy alternative to pasta, but is by no means a replacement.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 4, 2005

The kids didn't like this at all but I thought it was great.

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 28, 2005

Wonderful and easy to make. Nice change.

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sahm

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2005

absolutely fabulous. I didn't really know what to expect, but I was VERY pleasantly surprised. Probably one of the best recipes I've tried off of this site (and I use it atleast twice a week) The only things I changed were that I used spaghetti sauce instead of stewed tomatoes, and I also added green peppers. I think the green peppers really added flavor as well!

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Amanda M.

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Reviewed: Feb. 13, 2005

I also used green olives and added 2 small zucchini, diced. My husband loved it. Also one granddaughter liked it and the other hated it.I myself will make it again. Thanks Brisak for a keeper recipe.

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seiermom

Cooking Level: Expert

Living In: Grand Blanc, Michigan, USA

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Reviewed: Feb. 5, 2005

I had a generous portion of chicken cacciatore in my fridge made with boneless chicken. It had onions, peppers and olives in it. I found this recipe and used it, adding only the mozzarella and (a sprinkling) of parmesan. Wow, what a wonderful combination and a nice alternative to pasta. Did I say wonderful?!?

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claudygirl

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Reviewed: Jan. 23, 2005

a healthy and yummy dish

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ADRIANNEB

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Reviewed: Dec. 8, 2004

So good!!!! I tweaked it a little by using 1/2 an onion and some dried minced onion (not 1 whole onion), 1 drained can of diced tomatoes and 1 can tomato sauce (not 2 cans of stewed tomatoes), italian (not vegetable) boullion, Italian seasoning, (rather than basil) and some cottage cheese. I baked it in an 11x7 pan instead of the shells. It was fabulous!

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BETHANYWEATHERSBY

Home Town: Brookings, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 14, 2004

We really enjoyed this dish at first but it became overwhelming after a few bites. I would reduce the amount of squash next time, it was too much.

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Nov. 3, 2004

I don't know if I would make this again. Half my family really liked it, me & mom (who hardly likes anything "adventurous") thought it so-so. Takes a while to scoop spaghetti strands out of squash & I had to use my hands. Used chicken bouillon instead of veggie - I think it worked better, the flavour was very distinct. Don't use beef. Made 2 sets of layers in each shell, topped with cheddar and parmesan cheese (mozarella in middle). You might use kalamata olives or unripe ones for some kick. Lots of squash strands left over. A good idea, but a little bland for the effort; needs more kick in sauce or mix something with squash strands for flavour before layering.

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OCTOVUS

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Reviewed: Nov. 3, 2004

Made this in individual serving dishes. I think next time I'd salt the squash a little. Will make again for sure. Mmm...

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Oct. 26, 2004

This was awesome!! My boyfriend loved this and it was his first time eating squash. It really does taste like pasta!! Wonderful recipe...yumyumyum!

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Oct. 19, 2004

Excellent recipe- I've made it twice already! Good with green olives too. As a time saver you can also poke holes in the squash and microwave it. It is also easier to cut it once it's cooked; cutting the squash while it's still raw can be quite a challenge.

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SATCHULO

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2004

Excellent way to use spaghetti squash which has no taste by itself! However I had to double the amount of sauce. Another option is to use one can of Hunts 4 cheeses sauce and this recipe together. Easy and tasteful. My husband really liked it and he's not a big squash person. The amount of sauce needed is in direct proportion to the size of the spaghetti squash you purchase. And don't skimp on the sauce!

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DECAR48

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Reviewed: Sep. 9, 2004

I made this dish with a squash from my first garden. The 5 of us enjoyed it and had plenty to eat. I thought it was a little too salty but can easily be fixed for next time. I broiled the top at the end to make the Parmesan crunchy (interesting textures). It is a great recipe to try on someone who does't like squash; it's unique.

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JOESHOTDOG

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Reviewed: Aug. 8, 2004

We loved this recipe. I used primavera tomatoes instead of stewed and I layered it in a baking dish instead of using the squash shells. Very Very good.

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DELLABESSE

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Reviewed: Mar. 30, 2004

Excellent recipe for spaghetti squash! I had to cook the squash longer than it called for. May try adding some cottage cheese next time! This recipe is a definite keeper!

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