My preferred method of cooking spaghetti squash is to cut it in half, remove the seeds, and bake for about 25 to 30 minutes, so that is what I did. I did not have Italian-style diced tomatoes so I used regular diced tomatoes and ramped up the garlic and the dried spices a bit. Always looking for a way to make a dish as healthy as possible I only used a total of 1 ½ cups shredded aged cheddar cheese. I mixed in one cup of the cheese before baking and sprinkled about a half cup of the cheese on top for the final five minutes. My hubby and I both enjoyed this very much. It is not gourmet by any standards but it is good and healthy comfort food and visually very appealing.
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My preferred method of cooking spaghetti squash is to cut it in half, remove the seeds, and...