Reviewed: Sep. 29, 2005

This dish was very tasty and it's great for the South Beach Diet. I microwaved the squash to save time, but it still turned out OK (although it was my first time making spaghetti squash). My picky husband loved it too! Thanks!

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nspireme

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Reviewed: Sep. 28, 2005

Thanks for the recipe Robyn! Husband and daughter loved it! I'm going to use the leftovers in stuffed peppers. The spaghetti squash makes a great replacement for the rice in the pepper filling! I'm always looking for ways to still be able to eat comfort foods but without the refined flours. White rice is one we try to avoid.

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TEACHERMOM37

Cooking Level: Expert

Living In: North Syracuse, New York, USA

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Reviewed: Sep. 21, 2005

Pretty good. I used extra garlic. I also used non-fat cheese, which I won't do next time because it didn't add much flavour. I will make again though.

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Liam'sMommy

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2005

This is one of our all time favorites. I had the recipe years ago and lost it. So glad to find it again and the cheese makes the meal for the kids. thanks alot

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VICKSEXT

Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 18, 2005

This was one of the best fall recipes I have made yet! Very colorful and flavorful and it reheated well! Easy to make, esp. by microwaving the whole squash on high for 7 min per side, rather than baking it... it cut the cooking time down.

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JRD

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Reviewed: Aug. 16, 2005

This was excellent. I omitted the cheddar cheese and added 1 can of cream of mushroom soup to help with calories & fat. Yumm!!

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nikki

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Reviewed: Aug. 10, 2005

This was excellent! I used only green peppers to save $ and still loved it. I actually recommend staying with the cheddar cheese. It was a nice contrast to the Italian tomatoes. I think the mozzarella would have been too expected.

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BRITTLUCK

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 7, 2005

This is a delicous recipe!! I didn't have enough peppers so I used frozen mixed vegetables instead. I also used goat cheese instead of regualar cheddar. It worked out great! I'll definitely make this again.

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CRXGURL

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 10, 2005

This was very hearty and tasty. I did use mozerella as others had suggested. And the squash I used was a 5 pounder. Just used all green bell pepper. Thank you!

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 15, 2004

Very good....even the kids loved it. Will use mozzarella cheese instead of the cheddar next time.

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CHELLYW

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Island Pond, Vermont, USA

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Reviewed: Oct. 31, 2004

Use mozz cheese instead of cheddar

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LBUFFUM

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Reviewed: Oct. 21, 2004

This was so good! As a busy college student, dinner is usually whatever's in the cupboard, but when there's a lull in my schedule I like to take the time to try out new recipes. It's a compliment to this recipe that my very opinionated roommate declared it the best dish I've made this year. And I didn't get sick of it even after eating leftovers for three days straight :) This one's a keeper.

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AMIJAY

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 8, 2004

The only change I made was to use mozzarella cheese instead of cheddar. It gave it more of an Italian flair. Very good!

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GOLFFOX

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Reviewed: Jul. 4, 2004

This was a great recipe! It was the first time I cooked with spaghetti squash. Even my husband, who is not a squash lover, liked this one! It took a bit of time to prepare, but was well worth it. I will definitely make this one again.

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